Lukewarm gnocchi salad

Ingredients for 4 servings:

• 1 package of gnocchi
• 2 egg yolks
• 75 g Parmesan, grated
• 75 g Parmesan, sliced
• salt and pepper
• Sugar
• 24 plum tomatoes
• 8 garlic cloves
• some sprigs of thyme or rosemary
• 110 ml olive oil
• 4 anchovy fillets alternatively: capers
• 2 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 200 ml sunflower oil
• 120 ml vegetable stock
• 1 tbsp lemon juice
• 2 lettuce hearts (romaine lettuce hearts)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 5 minutes

with plum tomatoes, romaine lettuce and Parmesan

Preheat the oven to 110°C fan/convection oven. Wash and halve the tomatoes. Peel and roughly chop 6 garlic cloves. Arrange the tomatoes on a baking sheet with the chopped garlic and herb sprigs. Drizzle everything with approximately 75 ml of olive oil and season with salt, pepper, and a little sugar. Braise the tomatoes in the oven for 90 minutes. Cook the gnocchi in plenty of salted water, drain well, and place in a large bowl of cold water to refresh. Remove the gnocchi and drain well in a sieve. For the dressing, peel and chop the remaining 2 garlic cloves, and place them in a tall jug with the capers, mustard, vinegar, and egg yolk. Blend the mixture until finely chopped, adding the sunflower oil in a thin stream, then add the grated Parmesan cheese and the stock. Season the dressing with salt, pepper, sugar, and lemon juice. Fry the gnocchi in a pan with the remaining olive oil until golden brown and crispy. Trim, wash, and shred the lettuce in a bowl with the dressing. Arrange the salad on plates. Top with the gnocchi and tomatoes. Serve sprinkled with Parmesan shavings.