Scorching, crisp garlic gnocchi, ice-cold cucumber, tomato and radishes.
Cook dinner 500g of gnocchi in deep, generously salted boiling water till the dumplings float to the floor – a matter of two or 3 minutes. Drain the gnocchi, tip right into a bowl and trickle with a bit of olive oil.
Peel, seed and cube 250g of cucumber, then put it in a bowl. Cube 400g of various tomatoes, then add them to the cucumber. Thinly slice 8 radishes and finely cube 4 spring onions or one of many bigger salad onions. Finely chop a small handful of parsley leaves, then toss the whole lot collectively and chill.
Peel and finely slice 2 cloves of garlic. In a shallow pan that doesn’t stick, warmth 4 tbsp of olive oil. Add the garlic and the drained gnocchi, then prepare dinner over a average warmth for about 10 minutes till they're golden and crisp. (Turning them sometimes, slightly than regularly will assist them to type an excellent crisp crust.) The garlic ought to be a walnut brown in color. Switch the gnocchi to a serving dish, then add the diced tomatoes, radishes, onion and parsley, and toss gently collectively. Serves 2-3
To forestall the cooked gnocchi sticking collectively after draining, toss them in a bowl with a glug of olive oil. It's going to preserve the dumplings separate.
The distinction between the gnocchi and the salad components is crucial right here. The dumplings ought to be actually crisp and sizzling, the chopped salad chilly and recent.
Must you desire a dressing with this, just a few glugs of olive oil ought to suffice, however you could possibly attempt a mix of olive oil, crimson wine vinegar, chopped basil and parsley – a simplified salsa verde. You may add just a few capers or some chopped gherkins.
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