Name: Watercress gnocchi with roasted radishes & lemon
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: Serves 2-4
Ingredients: 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

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Watercress gnocchi with roasted radishes & lemon

Watercress gnocchi with roasted radishes & lemon

Rosie Birkett

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Serves 2-4

More effort

Prep: 40 mins

Cook: 1 hr and 20 mins

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (8)

kcal383

low
fat13g
saturates6g
carbs51g
sugars2g
fibre5g
protein13g
salt0.3g

Method

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.

Recipe from Good Food magazine, April 2018

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