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.

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

Prep Time

20 minutes

Cook Time

20 minutes

Servings

2 servings

Ingredients

For the Gnocchi

• 200 grams rooster potatoes mashed
• 50 grams 00 flour
• pinch pinch ground nutmeg
• 75 ml olive oil
• salt & pepper

For the salad

• 1 Braeburn apple cut to wedges
• 20 grams toasted pine nuts
• 1 red pepper, deseeded and fine sliced
• 1/2 red onion, fine sliced
• 12 cherry tomatoes, halved
• 200 grams mixed leaves
• 1 banana shallot, very fine sliced

For the dressing

• 1/2 cup olive oil
• 2 tbsp white wine vinegar
• 1 tsp grain mustard

Prep Time 20 minutes Cook Time 20 minutes Servings 2 servings Ingredients For the Gnocchi 200 grams rooster potatoes mashed 50 grams 00 flour pinch pinch ground nutmeg 75 ml olive oil salt & pepper For the salad 1 Braeburn apple cut to wedges 20 grams toasted pine nuts 1 red pepper, deseeded and fine sliced 1/2 red onion, fine sliced 12 cherry tomatoes, halved 200 grams mixed leaves 1 banana shallot, very fine sliced For the dressing 1/2 cup olive oil 2 tbsp white wine vinegar 1 tsp grain mustard

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!