Ingredrients :
- 500 ml (2 cups) gnocchi
- 15 ml (1 tbsp) salt
- 45 ml (3 tbsps) olive oil
- Finely chopped thyme
- Finely chopped rosemary
- 2 minced dried tomatoes
- 2 sliced medium tomatoes
- 4 figs cut into wedges
- 4 thin slices of Parma ham
- 500 ml (2 cups) mesclum
- 20 pitted black olives
For seasoning :
- 2 sliced medium tomatoes
- 30 ml (2 tbsp.) Balsamic vinegar
- Salt and pepper
Prepare your salad dressing :
First of all, let's prepare gnocchi as they must be added warm in the salad. Therefore, we will have to let them rest for about 10 minutes.
Gnocchi preparation :
- In a large pan of boiling salted water, cook pasta for 8 to 10 minutes.
- Drain, and flush immediately with lukewarm water. Lay down and tap with a clean and dry cloth. Reserve in a bowl with a little olive oil.
- Heat a frying pan over low fire (if too hot, gnocchi will quickly burn and turn to black). Brown gnocchi for 5 minutes. Add a bit of thyme and rosemary, and stir from time to time until gnocchi are well browned. The goal is to get them a little grilled outside, but still soft and fluffy inside. Add salt and pepper, then let rest in a plate while preparing the rest of the salad.
- Add salt and pepper, then let rest in a plate while preparing the rest of the salad.
- Cut ham in coarse pieces.
- In each plate, place young shoots/mesclun.
- Add sliced tomatoes, dried tomatoes, olives and Parma ham.
- Finish by placing here and there fig quarters and gnocchi.
Prepare your salad dressing :
In a bowl, mix all the ingredients.
Presentation :
Sprinkle salad with this dressing. Sprinkle plenty of parmesan shavings. Enjoy!
