Gnocchi Salad With Pecorino and Pear
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.
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)
