Creamy Gnocchi Pesto Salad

Gnocchi are starchy Italian dumplings usually made from potatoes. I was so excited to see prepared kosher gnocchi in the pasta aisle. It cooks up in minutes and can be served with any sauce. This pesto sauce is great hot if you want to serve it as a main dish, but it is just as nice over the gnocchi at room temperature and served as a pasta salad.

water as needed
small handful kosher salt or coarse sea salt
3 tablespoons canola oil
1 tablespoon parve chicken consommé powder
2 pounds store-bought gnocchi (usually 2 packages)
4 cloves fresh garlic, chopped
2 cups fresh basil leaves, packed, about 2 ounces, stems discarded, chopped
½ cup pine nuts, plus additional for garnish
1 tablespoon low-fat mayonnaise
juice of ½ lemon
¼ teaspoon fine sea salt
½ cup good-quality extra virgin olive oil
1 plum tomato, seeded

1. Fill a large pot with water. Add salt, canola oil, and consommé powder. Whisk to dissolve. Bring to a boil. Add the gnocchi and cook for 3–4 minutes or until they rise to the top.

2. Remove ¼ cup of the cooking water and set it aside. Drain and rinse the gnocchi in very cold water. Place into serving bowl and set aside.

3. Into a quart-sized container, place the chopped garlic, basil, pine nuts, reserved cooking water, mayonnaise, lemon juice, and salt. Using an immersion blender, purée until smooth. This can also be done in a food processor fitted with a metal “S” blade. With the motor running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or container and pulse 2–3 more times.

4. Toss the pesto over the gnocchi. Sprinkle with tomato and cheese, if using. Garnish with a handful of whole pine nuts.
kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Salmon Salad with Carrot-Ginger Dressing

salmon salad, kosher salad recipe, kosher salmon salad, kosher ginger carrot dressingThis main-dish salad is a complete meal. Salmon is an incredibly healthy food. It is rich in omega-3 fatty acids. Wild salmon is healthier than farm-raised salmon but it tastes gamier. My family prefers the taste of farm-raised and I buy it from a reputable fish store. I trim the fat, as many of the cancer-causing contaminants that are a source of concern in farm-raised salmon are stored in the fat. But farm-raised salmon has its benefits too — believe it or not, because farm-raised salmon gets less exercise than wild salmon, it may actually contain more of the protective omega-3 fatty acids. The salmon industry has taken steps in recent years to ensure the healthfulness of the farm-raised variety, and certainly experts agree that the health benefits of salmon outweigh the risks. That said, if you like wild salmon, it is a healthier way to go.

11⁄2 pounds salmon fillet, with skin and pin bones removed

1⁄8 teaspoon fine sea salt

8 sprigs fresh cilantro

1 tablespoon white wine

2 (1-inch) pieces of fresh ginger, peeled, thinly sliced, divided

1 lemon, thinly sliced

1 carrot, shredded

3 tablespoons canola oil

2 tablespoons apple cider vinegar

1 tablespoon mirin

1⁄3 cup water

3 ounces mesclun lettuce

1 cup watercress, break off and discard thicker stems

leaves from 2 sprigs cilantro, chopped

1⁄4 cup soy nuts, for optional garnish

Preheat oven to 375°F.

Prepare a large rectangle of aluminum foil. Lay the salmon in the center of the foil.

Season with salt. Arrange the cilantro sprigs over the top. Drizzle with wine. Toss on half the ginger slices and the lemon slices. Seal the foil package. Place onto cookie sheet and bake for 30 minutes.

Meanwhile, prepare the dressing: Place the shredded carrot, remaining ginger, oil, vinegar, mirin, and water into the bowl of a food processor fitted with a metal blade.

Process until smooth.

Arrange the mesclun on the serving platter. Top with most of the watercress.

After removing the salmon from the oven, open the packet. Scrape off and discard the cilantro, ginger, and lemon. Break the salmon into bite-sized chunks and place on mesclun. Scatter with chopped cilantro leaves. Drizzle with the dressing. Top with more watercress. If using, scatter with soy nuts.

Makes six servings