Potato Gnocchi & White Bean Salad. Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Potato Gnocchi Recipe. Add the potatoes to a large pot of cool salted water. Add the gnocchi and toss until lightly golden.

How to make gnocchi, or light potato dumplings, made with baking potatoes, egg yolks, and flour. Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can What are the secrets to make potato gnocchi that do not lose shape when cooked, that maintain a smooth. Homemade potato gnocchi is surprisingly easy to make and the dough is a dream to work with. You can have Potato Gnocchi & White Bean Salad using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Potato Gnocchi & White Bean Salad

You need 1 lb of potato gnocchi.
It's 30 oz of cooked chickpeas.
Prepare 2 of small shallot; small dice.
Prepare 2 cloves of garlic; creamed.
You need 1 bundle of parsley; chiffonade.
You need 1 of lemon; zested & juiced.
It's 1 T of rosemary; minced.
It's 1.5 t of thyme; minced.
You need 1/4 C of grated parmigiano reggiano.
It's 1 pinch of kosher salt & black pepper.
It's as needed of extra virgin olive oil.

Unlike pasta, there's no resting or labored rolling involved. Gnocchi (pronounced NYO-kee), small, tender dumplings made with potatoes, are an excellent alternative. When made properly, they're light and tender, with a slight chew. Gnocchi recipes aren't for the faint of heart.

Potato Gnocchi & White Bean Salad instructions

Drop gnocchi into a large pot of boiling water. Remove with slotted spoon as soon as they float. Lay flat on a plate. Cool in fridge..
In a large mixing bowl combine ingredients gnocchi to salt and pepper.. Save a little lemon zest amd cheese for garnish. Mix well..
Drizzle enough extra virgin olive oil just to lightly coat salad. Toss. Garnish. Serve..
Variations; Butter, compound butters, flavored olive oils, bell peppers, roasted bell peppers, jalapeños, habanero, bacon, pancetta, prosciutto, chives, scallions, celery, carrots, ginger, honey, lime, crushed pepper flakes, coriander seed, fennel, basil, arugula, spinach, zucchini, yellow squash, eggplant, pesto, horseradish, potatoes, corn, white wine, tarragon, dill, asparagus, mint, broccoli, capers, paprika, green beans, sage, brown butter, cheddar, parmesean, romano, gruyere, lentils, tomatoes, white vinegar, champagne vinegar, avocado, peas, savory, white wine vinegar, yellow onion.

Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light and delicate. I have been making traditional potato gnocchi for years (from an old family recipe) and decided to try sweet potato - WOW! Living in Italy has made me realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it. Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs.