Gnocchi Salad With Pecorino and Pear

Posted6/24/2015 6:00 AM

Flaked sea salt

About 1 pound potato gnocchi, preferably fresh or frozen/defrosted


1½ tablespoons good-quality olive oil

2 small cloves garlic, minced

2 tablespoons chopped fresh rosemary

2 soft, ripe pears, such as Anjou or Bosc, cored and cut into cubes

Coarsely ground black pepper

¼ cup freshly grated pecorino-Romano cheese

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the gnocchi. Cook according to the package directions; they will float to the surface within 2 or 3 minutes.

Meanwhile, heat the oil in a small saute pan over low heat; stir in the garlic. Cook for about 4 minutes or until softened, stirring a few times. Remove from the heat; stir in the rosemary and let cool.

Drain the gnocchi and transfer them to a serving bowl; add the pears and the garlic-rosemary oil. Season lightly with salt and pepper, tossing to incorporate.

by signing up you agree to our terms of service

Top with the cheese; serve right away, passing more cheese at the table.

Serves four.

Nutrition per serving: 360 calories, 8 g fat (2 g saturated), 10 g protein, 63 g carbohydrates, 6 g dietary fiber, 25 mg cholesterol, 720 mg sodium, 11 g sugar

Adapted from "The Summer Table: Recipes and Menus for Casual Outdoor Entertaining," by Lisa Lemke (Sterling, 2015)

Article Comments
Attention: We are experiencing technical difficulties with our Facebook Comments module at this time. Comments will remain disabled until we are able to resolve the problem. We apologize for the interruption. We invite you to engage with our content and talk with other commenters on our Daily Herald Facebook page at Thank you.