Is it potato salad or is it pasta salad? It’s both: a pasta salad made from potato gnocchi. The next time someone asks you to bring the potato salad to a gathering, surprise them with this recipe. The recipe is below.
If you’re not familiar with gnocchi, it’s an Italian dumpling, small and oblong.
The dough ingredients include semolina, ordinary wheat flour, cheese (parmesan, ricotta), potato, and sometimes egg, vegetables (beets, herbs, pesto, pumpkin, spinach), breadcrumbs, cornmeal, squid ink or other ingredients (see photo # 2).
Sometimes they have groove marks, made with a fork or other implement; sometimes they’re smooth with blunt-cut ends.
The purpose of the grooves is catch and hold onto the sauce.
Gnocchi are also called “pillow pasta,” a group that, according to Wikipedia, includes variations such as:
Gnocchi has been made since Roman times. It traveled north with the Roman legions as they expanded their empire across Europe.
The name may be derived from the Italian nocchio, meaning a knot in wood; or from nocca, knuckle. Here’s a detailed history of gnocchi.
(Check out the different types of pasta.)
We happened to have a bulb of fennel in the fridge, in addition to the celery required in the recipe. Since we love the light anise flavor of fennel (and it goes with all the other ingredients), we substitute fennel for half of the celery.
1. BRING a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 4 minutes (2 minutes for fresh gnocchi, which will also float to the top). Drain, rinse and set aside to cool. Meanwhile…
2. COMBINE the dressing ingredients from the mustard to the balsamic in a large serving bowl. In a slow, steady stream, whisk in the oil until well combined.
3. ADD the celery and gnocchi to the dressing and toss to coat. Gently stir in the eggs. Garnish with the chives and serve warm or room temperature.
*Stuffed tubes such as cannelloni and manicotti and are stuffed but not sealed.
or sealed stuffed pasta*. The group includes agnolotti, cappelletti, fagottini, gnochi, Mezzelune, pansotti, ravioli/raviolone, tortellini/tortolloni,