Serves 4

With its creamy Caesar dressing, roast tomatoes, and crispy gnocchi, this recipe tosses the tastiest Italian flavors together for a terrific salad. Served lukewarm, it’s ideal for al fresco meals.

Serves 4


1 lb potatoes (floury)
3 egg yolks 
1 ½  cup ricotta
1 cup flour and some for working
¾ cup freshly grated Parmesan and plus extra for garnishing
Freshly ground black pepper
Freshly grated nutmeg
20 small plum tomatoes
4 cloves of garlic
3 sprigs of thyme
5 tbsp. olive oil
3 anchovy fillets in oil
1 tsp. strong mustard
2 tbsp. white wine vinegar
8 tbsp. sunflower oil
¼ cup chicken stock
2 heads of romaine lettuce

Salt to taste


  1. Prepare the gnocchi dough by thoroughly washing the potatoes and boiling in salted water for around 30 minutes until soft. Drain, peel while hot and mash with a potato masher in a bowl. Add 2 egg yolks, ricotta, flour and grated Parmesan. Mix everything to a fine dough and generously season with salt, pepper and freshly grated nutmeg.
  2. Roll out the dough on a floured work surface to form roughly 2 cm thick snakes. Cut the snakes into roughly 2 cm long pieces. Use your hands to shape the pieces into small ovals and press with a fork to create the characteristic gnocchi pattern. Cover and leave the finished gnocchi on the floured work surface. Boil a pot of generously salted water. Add the gnocchi. They are ready when they rise. Remove them with a skimming ladle and shock them by placing them in a large bowl of cold water. Remove the gnocchi and drain well in a sieve.
  3. Preheat the oven to 250°F. Wash and halve the tomatoes. Peel 3 cloves of garlic and chop coarsely. Distribute the tomatoes and chopped garlic and thyme sprigs over a baking tray. Drizzle with around olive oil and season with salt and pepper. Bake the tomatoes in the oven for around 100 minutes.
  4. Prepare the dressing by peeling the remaining garlic, finely chopping it and placing it in a tall tumbler with the anchovy fillets, mustard, vinegar and remaining egg yolk. Finely blend with a hand blender while adding the sunflower oil as a thin stream. Add the remaining grated cheese (30 g) and chicken stock. Season the dressing with salt, pepper and lemon juice.
  5. Fry the gnocchi in the remaining olive oil (25 ml) in a large coated pan until golden brown and crispy. Turn regularly while doing so. Remove the frying pan from the hob. Trim, clean and pluck the romaine lettuce and mix with the dressing in a bowl. Serve on a platter or plates. Distribute the fried gnocchi and baked tomatoes on top. Serve sprinkled with flaked Parmesan.

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