Keith Gray

Head Chef

Roseleaf Gnosh the Gnocchi and Apple Salad – Recipe

Made your own gnocchi before? This basic recipe is a cinch delivering golden crispy gnocchi warm from your oven, with a delicous twist using UK’s very own braeburn apple, with mixed leaves and pine nut in the salad.

Gnosh the Gnoochi and Apple Salad - recipe

Recipe comes from the kitchen of the Roseleaf in Edinburgh. The Roseleaf was established in July 2007 by husband & wife team Jonny & Lyn, serving a twist on traditional pub grub cooked from scratch with ingredients from local suppliers.

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Roseleaf Gnosh the Gnocchi and Apple Salad - Recipe
Gnosh the Gnoochi and Apple Salad - recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings
2 servings
Ingredients
For the Gnocchi
  • 200 grams tofu, minced with fingers
  • 50 grams vegan cheese
  • pinch watercress, chopped
  • 75 ml olive oil
  • agave syrup
For the salad
  • 1 beetroots - washed, peeled & grated
  • 20 grams chopped fresh coriander
  • 1 firm tofu
  • 1/2 fresh chopped red chillis
  • 12 fresh coriander
  • 200 grams fresh edible flower head
  • 1 garlic cloves
For the dressing
  • 1/2 cup olive oil
  • 2 tbsp grated ginger
  • 1 tsp lemongrass stems
  • 1 clove mooli - finely grated
Prep Time 20 minutes
Cook Time 20 minutes
Servings
2 servings
Ingredients
For the Gnocchi
  • 200 grams tofu, minced with fingers
  • 50 grams vegan cheese
  • pinch watercress, chopped
  • 75 ml olive oil
  • agave syrup
For the salad
  • 1 beetroots - washed, peeled & grated
  • 20 grams chopped fresh coriander
  • 1 firm tofu
  • 1/2 fresh chopped red chillis
  • 12 fresh coriander
  • 200 grams fresh edible flower head
  • 1 garlic cloves
For the dressing
  • 1/2 cup olive oil
  • 2 tbsp grated ginger
  • 1 tsp lemongrass stems
  • 1 clove mooli - finely grated
Gnosh the Gnoochi and Apple Salad - recipe
Instructions
  1. Start by heating an inch deep of vegetable oil in a thick bottomed pot, throw a couple of slices of the shallot into the oil. When they come to the surface and start to fry, add the rest of the shallot and stir gently from time to time until the shallots are a golden brown colour. Remove from the oil and place on kitchen paper with a good pinch of salt and pepper. Set them aside to cool and crisp up.
  2. Boil and mash 200g rooster potatoes, making sure there are no lumps in the mash. Add a good pinch of salt and white pepper, a good pinch of ground nutmeg. Add the flour and mix well until the flour is worked into the potatoes. Now add the olive oil and mix until you have nice dough. Roll the dough out into a sausage shapes on a floured surface to the same width as a 5p piece
  3. Using the back of a knife, chop the gnocchi into 3/4 inch pieces. Drop the gnocchi into a pot of boiling salted water until they float. As they float, remove the gnocchi and place in iced water immediately. When the gnocchi is cool, drizzle with olive oil and place in a hot frying pan until golden brown.
  4. Place the browned gnocchi into the oven (180C) for 5 minutes. Remove the gnocchi, but in the same pan add a touch more olive oil and a good pinch of caster sugar, place the apple wedges into the pan until golden brown on both sides..... we're almost there!
  5. Now the dressing…add the vinegar, garlic and mustard to a mixing bowl and whisk until all combined. Slowly add the oil (whisking as you go) season and set aside.
  6. To finish, in a large bowl add the cherry tomatoes, red onion, red pepper, gnocchi, caramelised apples, toasted pine nuts, mixed leaves, and mustard dressing. Season with sea salt and cracked black pepper. Serve in 2 bowls sprinkling the crispy shallots over each, and there you have the Roseleaf Gnosh the Gnocchi salad!