- 500g floury potatoes (such as King Edwards or Maris Piper) skin on
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 20g parmesan (or vegetarian alternative), grated, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 whole nutmeg
One of the most useful of spices for both sweet and savoury…
- 250g watercress, stems trimmed, plus extra to garnish
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 tbsp ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 2 egg yolks
- 150g '00' flour, plus extra for rolling
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 thyme sprigs, leaves picked
- 100g radishes, bigger ones halved
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat oven to 180C/160C fan/gas 4. Pierce the potatoes with a sharp knife and bake for around 1 hr until a skewer slides through without resistance. Leave to cool, then peel and mash into a bowl. Add the parmesan and lightly mix. Season with plenty of salt, pepper and a little freshly grated nutmeg.
Put the watercress in a sieve and pour a kettle of boiling water over it. Allow to cool for a couple of mins, then squeeze out any excess moisture and blitz in a blender. Once cool, mix with the potatoes, along with the ricotta and egg yolks and sieve in the flour. Mix lightly with your hands to form a dough. Roll the dough, a quarter at a time, into long thin sausages on a floured surface, and use a sharp knife to cut a few lines widthways on each one.
Bring a pan of salted water to the boil. Heat the olive oil in a large non-stick frying pan. Add the thyme and radishes and fry for about 5-8 mins until coloured. Tip half the gnocchi into the salted water and boil until they float to the top (about 3 mins). Fish them out carefully with a slotted spoon and put them on a plate. Repeat with the remaining gnocchi.
Add a knob of butter to the radish pan and tip in the boiled gnocchi. Fry until starting to colour, about 3 mins. Season, add the lemon zest and squeeze over the lemon juice, and grate in a little parmesan. Divide between plates and top with more parmesan and a good grating of black pepper.