Recipe: Warm Basil Gnocchi Salad with Carpaccio of Tomatoes

WARM BASIL GNOCCHI SALAD WITH CARPACCIO OF TOMATOES
Source: Tra Vigne Cookbook)
Servings: 4

A carpaccio is paper thin slices of a food such as tomatoes that can turn a simple supper into an elegant meal. Here, gnocchi turns into a summer-supper-on-the-patio type dish, a palate-twisting combination of different temperatures and textures.

1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
Gray salt and freshly ground pepper
2 pounds vine-ripened tomatoes, preferably a mixture of red, yellow, orange and variegated
4 handfuls salad greens
1/2 recipe Herb Gnocchi
About 1 1/2 ounces ricotta salata cheese or Parmesan cheese

In a medium or large bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste. Taste for balance and adjust with olive oil or lemon as necessary.

Using a mandoline or sharp chef's knife, slice the tomatoes as thinly as possible and arrange on a large platter. Season with salt and pepper and spoon a little of the vinaigrette over the tomatoes.

Toss the lettuce with a little more of the dressing and arrange on top of the tomatoes.

Bring a large pot of water to a boil and add salt. Add the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove with a skimmer, drain well.

Place in the bowl with the remaining vinaigrette. Toss gently, then scatter the gnocchi on the salad.

Using a vegetable peeler, shave the cheese over the salad and serve immediately.

Variation: In winter serve the gnocchi on mixed greens tossed with a little Broken Tomato Vinaigrette.