Food & Drink Magazine

A Creamy Potato Gnocchi Salad

By Mariealicerayner @MarieRynr
 photo SAM_5974_zps63d35430.jpg
If any of you have been reading my blog for a while now, you will know that I am an absolute fan of gnocchi!  It's one of my cupboard staples and something which I try to use in a variety of ways.  I am always stretching the boundaries somewhat . . .  seeing how far I can take it, usually with quite tasty results.
  photo SAM_5975_zpscf85ab24.jpg
I have fried it, hashed it, scrambled it, souped it, mac and cheesed it and baked it into creamy gratins.  About the only thing I haven't done with it, is to make it from scratch, but watch this space.  I have plans and you all know what happens then!
  photo SAM_5976_zps90738813.jpg
I am of the opinion that you can treat gnocchi in just about the same way as you would treat a boiled potato, or any other type of pasta and so the other day the wheels started turning and what with the hot weather we have been having lately I thought I would try turning it into a type of potato salad . . .  except it would be a gnocchi salad, a creamy Potato Gnocchi Salad . . .  and guess what?
 photo SAM_5977_zpsabf925d0.jpg
It . . . like . . . TOTALLY worked!  'Nuff said.  (I love it when that happens!)
  photo SAM_5984_zpsd8cb32da.jpg
*A Creamy Potato Gnocchi Salad*Serves 6 to 8Printable Recipe  
I took a package of gnocchi and treated it like potatoes, coming up with what I thought was a very tasty salad indeed!  
boiling water
1 pound of potato gnocchi
a couple handsful of frozen petit pois, thawed and drained
1 small bag of radishes, trimmed and diced (about 1/2 cup)
1 small red onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, trimmed and chopped2 hard boiled eggs, peeled and coarsely chopped
For the Dressing:
2/3 cup mayonnaise (146g)
1/3 cup salad cream (73g)
the juice of two lemons
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
a small handful of chopped fresh parsley
 photo SAM_5982_zps2e7024bc.jpg
Bring a large pot of lightly salted water to the boil.   Add the gnocchi and cook according to package directions. Drain well.  Rinse in cold water.  Drain again and then tip into a bowl.   Add all of the vegetables, along with the chopped hard boiled eggs, and stir together to combine.  Whisk together all of the dressing ingredients.  Taste and adjust seasoning as desired.  Fold this dressing into the gnocchi and vegetable mixture.  Smooth over and cover.  Chill for about 3 hours before serving.  Stir again just before serving.  If desired sprinkle with some more parsley.

Back to Featured Articles on Logo Paperblog

Magazines