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In a medium or large bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste.
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2
Taste for balance and adjust with olive oil or lemon as necessary.
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3
Using a mandoline or sharp chef's knife, slice the tomatoes as thinly as possible and arrange on a large platter.
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4
Season with salt and pepper and spoon a little of the vinaigrette over the tomatoes.
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5
Toss the lettuce with a little more of the dressing and arrange on top of the tomatoes.
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When the gnocchi has drained, place in the bowl with the remaining vinaigrette.
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Toss gently, then scatter the gnocchi on the salad.
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8
Using a vegetable peeler, shave the cheese over the salad and serve immediately.
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9
2 pounds russet potatoes
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Coarse salt
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4 egg yolks
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1/2 cup freshly grated Parmesan
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1/2 teaspoon salt
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Pinch freshly ground black pepper
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Pinch freshly grated nutmeg
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1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)
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Preheat oven to 375 degrees F.
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Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes.
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(The salt keeps the potatoes from touching the dish and developing a hard spot.)
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Cool potatoes until warm, then halve lengthwise and scoop out the flesh.
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Pass the flesh through a food mill or ricer, or push it through a coarse sieve.
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You should have about 4 cups.
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In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg.
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Work the mixture with a wooden spoon until smooth.
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Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated.
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26
Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands.
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Transfer dough to a work surface and roll into a log about 3 inches in diameter.
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Cut the log into 8 equal pieces.
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Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks.
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Flour the ropes generously, and then cut crosswise at 1/2-inch intervals.
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You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is.
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Let them dry at room temperature for at least 20 minutes before cooking
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Bring a large pot of water to a boil and add salt.
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Add the gnocchi and cook for about 90 seconds from the time they rise to the surface.
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Remove with a skimmer, drain well.
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Cook's Note: Although you need only a half batch of gnocchi for this recipe, take the time to make a whole batch, freeze half, and reap the rewards of your effort later.
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A carpaccio is paper thin slices of a food such as tomatoes that can turn a simple supper into an elegant meal.
