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Watercress gnocchi with roasted radishes & lemon

Watercress gnocchi with roasted radishes & lemon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2-4

Pair soft gnocchi with the crunchy, punchy flavour of radishes and peppery watercress for a stunning dish that sings of springtime

  • Vegetarian
Nutrition: Per serving (8)
low inkcal383


  • 500g floury potatoes (such as King Edwards or Maris Piper) skin on
  • 20g parmesan (or vegetarian alternative), grated, plus extra to serve
  • 1 whole nutmeg
  • 250g watercress , stems trimmed, plus extra to garnish
  • 2 tbsp ricotta
  • 2 egg yolks
  • 150g '00' flour , plus extra for rolling
  • 1 tbsp olive oil
  • 2 thyme sprigs , leaves picked
  • 100g radishes , bigger ones halved
  • 1 tbsp butter
  • ½ lemon , zested and juiced


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, April 2018

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