Potato Gnocchi Caesar Salad
The classic combination of egg, crispy bacon, fresh cos lettuce and mayo, with the added twist of Latina™ Fresh Potato Gnocchi to mix things up.
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Preparation Time
10 minutes
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Cooking Time
15 minutes
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Serves
4 or 1 large salad to share
1 cup whole egg mayonnaise
8 anchovies
1 clove garlic, crushed
1 cup shaved Parmesan
150g lean bacon, cut into thin strips
375g pack Latina™ Fresh Potato Gnocchi
1 teaspoon white vinegar
4 eggs
150g pack croutons
1/2 baby cos lettuce, leaves rinsed and dried
1. For the dressing, place mayonnaise, anchovies, garlic, half the Parmesan and ΒΌ cup water in a food processor and blitz until smooth.
2. Cook bacon in a non-stick frying pan over medium heat for about 3 minutes, or until crisp. Remove from pan and drain on absorbent paper.
3. Add Latina gnocchi to large saucepan of boiling water. Remove gently with a draining spoon as soon as gnocchi floats to the surface (about two minutes). Drain well.
4. Meanwhile, add vinegar to medium saucepan of simmering water. Add one egg to poach for about 2 minutes, or until cooked to your liking. Remove with slotted spoon and set aside. Repeat the process with remaining eggs.
5. Combine bacon, gnocchi, croutons and dressing in a large serving bowl. Toss to coat evenly and gently fold in lettuce and remaining Parmesan. Top with poached eggs. Serve immediately.
Toss together the dressing with the gnocchi and salad ingredients just before serving. For an easier alternative to poached eggs, simply boil them instead.
The following products might work well with this recipe: