Name: Potato and ricotta gnocchi with broccoli, radicchio and pangrattato
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 80 ml extra-virgin olive oil (1/3 cup); 1 onion, thinly sliced; 4 garlic cloves, finely chopped; 1 long dried red chilli, seeds removed, finely chopped; 230 gm broccoli, cut into florets, thinly sliced; ½ radicchio, leaves coarsely torn; 50 gm butter; To serve: finely grated parmesan; Ricotta gnocchi; 300 gm waxy potatoes, such as Dutch cream or bintje, scrubbed; 150 gm ricotta; 125 gm plain flour; 40 gm finely grated parmesan (½ cup); 1 egg; Pinch of nutmeg; Pangrattato; 120 gm coarse fresh white breadcrumbs; 1 garlic clove, finely chopped; 30 ml extra virgin olive oil

Secret one: if you don’t already own one, do yourself a favour and buy a potato ricer. Secret two: ensure the potatoes are dry before mashing. Cooking them whole stops them absorbing too much water; some Italian cooks even bake their potatoes whole until tender for a really dry result.

Ingredients

80 ml extra-virgin olive oil (1/3 cup)

1 onion, thinly sliced

4 garlic cloves, finely chopped

1 long dried red chilli, seeds removed, finely chopped

230 gm broccoli, cut into florets, thinly sliced

½ radicchio, leaves coarsely torn

50 gm butter

To serve: finely grated parmesan

Ricotta gnocchi

300 gm waxy potatoes, such as Dutch cream or bintje, scrubbed

150 gm ricotta

125 gm plain flour

40 gm finely grated parmesan (½ cup)

1 egg

Pinch of nutmeg

Pangrattato

120 gm coarse fresh white breadcrumbs

1 garlic clove, finely chopped

30 ml extra virgin olive oil

Method

1.Preheat oven to 180C. For ricotta gnocchi, cook potatoes in a large saucepan of boiling salted water until tender (15-20 minutes). Drain and cool slightly, then peel and pass through a potato ricer into a large bowl (alternatively, mash the potato). Pass ricotta through a course sieve into potato, then add remaining ingredients, season to taste and gently mix until just combined. Divide dough into four pieces and roll each on a lightly floured work surface to a 1.5cm-thick cylinder. Cut into 2.5cm lengths and cook, in batches, in a large saucepan of boiling salted boiling water until gnocchi float to the surface (1-2 minutes). Remove with a slotted spoon, refresh, and set aside on a lightly oiled tray.

2.Meanwhile, for pangrattato, combine ingredients in a large bowl, spread over an oven tray and bake, stirring occasionally, until golden (6-8 minutes).

3.Heat oil in a large frying pan over low heat, add onion, garlic and chilli and stir occasionally until caramelised (5-6 minutes). Add broccoli and radicchio, increase heat to medium-high and stir occasionally until broccoli is tender (4-5 minutes). Add butter and stir until melted. Add gnocchi, toss until golden and combined (2-3 minutes), season to taste. Divide among plates, scatter over pangrattato and grated parmesan and serve immediately.

Styling by Geraldine Muñoz

Styling by Rodney Dunn

Ingredients

Method

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