My F&W
quick save (...)

Pan-Roasted Gnocchi Salad with Pancetta

  • SERVINGS: 8

Store-bought gnocchi can be substituted for homemade in this savory salad. It serves four as a main course.

Gnocchi

  1. 2 large Idaho potatoes
  2. 1/2 cup heavy cream
  3. 3 large egg yolks
  4. 1/4 cup freshly grated Parmesan cheese
  5. Pinch of ground nutmeg
  6. 1 teaspoon minced fresh thyme
  7. 1 teaspoon kosher salt
  8. 1/4 teaspoon freshly ground pepper
  9. 1 cup all-purpose flour

Salad

  1. 1/4 cup plus 1/2 tablespoon sherry vinegar
  2. Kosher salt and freshly ground pepper
  3. 2 tablespoons truffle oil plus 1/4 cup olive oil or 1/4 cup plus 2 tablespoons olive oil
  4. 6 ounces thickly sliced pancetta, cut into 1/4 -inch-thick strips
  5. 2 tablespoons unsalted butter
  6. 1 shallot, thinly sliced
  7. 1 large garlic clove, minced
  8. 2 teaspoons minced fresh thyme
  9. 1/2 pound frisée, torn into bite-size pieces
  10. 1 cup shaved fresh Parmesan cheese (about 2 ounces)
  11. 1 tablespoon minced fresh chives
  1. Preheat the oven to 375°. Bake the potatoes for about 45 minutes, or until soft. Let cool slightly, then peel and pass them through a ricer or coarse sieve into a bowl. Stir in the cream, egg yolks, Parmesan, nutmeg, thyme, salt and pepper. Stir in the flour to make a soft, slightly sticky dough. Shape into a ball, wrap in plastic and refrigerate for at least 1 hour or overnight.
  2. Divide the dough into 3 pieces. On a lightly floured surface, roll each piece of the dough into a 16-inch-long rope, about 1/2 inch wide. Cut crosswise into 3/4 -inch pieces. Lightly dust with flour and roll each piece down the back of a fork with your thumb to make long grooves on the gnocchi. Spread the gnocchi on a floured baking sheet. Refrigerate until chilled, about 2 hours.
  3. Cook the gnocchi in 2 batches in a saucepan of boiling salted water until they float to the surface, about 2 minutes. Transfer them to a bowl of ice water, then to paper towels.
  4. In a bowl, season the sherry vinegar with salt and pepper. Whisk in the truffle and olive oils.
  5. Preheat the oven to 500°. In a nonreactive skillet, cook the pancetta over moderately high heat, stirring, until crisp and browned. Transfer to a plate and discard the fat. Add the butter to the skillet, and when it is golden, add the gnocchi. Cook until they brown around the edges, about 3 minutes. Put the skillet in the oven and roast for about 5 minutes, stirring often, until browned all over. Add to the pancetta.
  6. Add the shallot to the skillet and sauté until lightly browned. Add the garlic and thyme and cook for 1 minute. Stir in the gnocchi, pancetta and the sherry vinaigrette and season with salt and pepper.
  7. In a large bowl, toss the frisée with the gnocchi mixture and then with the dressing. Mound the salad on 8 plates. Garnish with the Parmesan shavings and chives and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.