Pumpkin Gnocchi with Gorgonzola Sauce - Chef Recipe by Alessandro Pavoni and Roberta Muir
From world-renowned chef Alessandro Pavoni comes this sumptuous homestyle gnocchi di zucca al gorgon...
Prep 10 minutes
1 baguette, cut into 1-inch cubes
¼ cup white wine vinegar
2 teaspoons Dijon or spicy brown mustard
½ teaspoon sugar
? teaspoon salt
? teaspoon black pepper
¼ cup olive oil
4 cups packed mixed baby greens
½ cup tomato-basil cheddar cheese, cut into cubes
225g (½ lb) mixed heirloom cherry tomatoes, halved or quartered
1. Heat oven to 205°C. Spread bread cubes onto a baking sheet and spritz with nonstick cooking spray. Bake for 10 minutes or until lightly toasted. Remove from oven and let cool.
2. In a small bowl, whisk together vinegar, mustard, sugar, salt and pepper. While whisking, add olive oil in a thin stream.
3. In a large bowl, toss together bread cubes, greens, cheese and tomatoes. Drizzle with dressing and toss to combine. Serve immediately.
TEST KITCHEN TIP: Perfect Dressing
If you take the time to slowly emulsify a dressing, it will cling better. Whisk constantly as you pour the oil in a thin stream.
287 calories; 15 g fat (5 g sat.); 10 g protein; 30 g carbohydrate; 2 g fibre; 475 mg sodium; 20 mg cholesterol
From 'Family Circle Healthy Family Dinners', published by Wiley. To read more, check out our 2011 gift guide book reviews http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx