Radicchio Gorgonzola Gnocchi

Radicchio Gorgonzola Gnocchi

I managed to find the most delicious potatoes for this recipe. They were called Manitou from Lancashire and took these lil’gnocchi to new levels. They are easy and the recipe comes from @Chef_Francescomazzei! This simple combo is the dream. Looking for more dinner inspiration, check out my other recipes here.

Serves 2

INGREDIENTS:

300g désirée potatoes, peeled and cut into 3cm equal pieces, boiled for 20 mins (need to be warm)

100g 00 flour

1 medium egg yolk

Good pinch nutmeg

50g Grana Padano Riserva, finely grated

Salt and pepper

For the butter sage sauce:

3 tbsp extra virgin olive oil

20g butter

2 garlic cloves/1 tbsp diced garlic

Handful sage leaves 1 medium radicchio, leaves separated (I used a variety called tardivo)

Pinch of ground nutmeg

2 heaped tbsp gorgonzola (I used a very gooey variety)

Start with the gnocchi. Wash warm potatoes with a fork. Add egg yolk , grana padano, nutmeg, 00 flour and salt. Bring to a soft dough. Dont over mix! Divide dough into 4 balls.

Lightly flour a surface, roll one ball into a long 1-2cm thick piece of dough. Cut into 2cm cubes or you can make larger. Do the same with all the dough.

Add olive oil to a medium/hot pan and add the butter to melt. Then turn heat down, add garlic and sage, fry gently for 3-4 mins. Then add the radicchio leaves and nutmeg to warm through. Season with black pepper. Turn off heat.

Now cook gnocchi in salted boiling water until they reach the surface of the pan. About 2 mins depending on the size. Drain and add them to the frying pan and toss through. Add a touch pasta water if needed and dot the gorgonzola dotted around the plate.

Serve straight away!

Watch me make the recipe here.