Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Serves
Serves 4
From Saturday Kitchen
Ingredients
For the gnocchi
- 400g/14oz rock salt
- 3 large sweet potatoes (or approximately 600g/1lb 5oz mash or purée), scrubbed
- 320g/11½oz 00 flour, plus extra if needed and extra for dusting
- 60g/2¼oz Grana Padano or other hard Italian-style cheese, finely grated, plus extra to serve
- 20g/¾oz butter
- 1 small bunch fresh parsley, chopped, to garnish
- 20g/¾oz smoked ricotta (or salted ricotta), to serve
- 50g/1¾oz semolina
- salt
For the radicchio
- 100ml/3½fl oz balsamic vinegar
- 100ml/3½fl oz extra virgin olive oil
- 1 tbsp sugar
- 1 tsp crushed garlic
- 2 radicchio Tardivo
- 1 tbsp vegetable oil
- 1 shallot, chopped
- salt and freshly ground black pepper
Method
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To make the gnocchi, preheat the oven to 180C/160C Fan/Gas 4 and fill a roasting tin with the rock salt. Place the potatoes in the roasting tin, nestling the potatoes into the salt. Bake for about 1 hour, until they are soft and cooked through.
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Leave to cool down slightly, then peel off the skin and mash thoroughly. Pass the mash through a fine sieve or potato ricer to obtain a smooth purée. If too watery, leave the purée to drain in a fine sieve for a few hours (or even overnight). Leave to cool completely.
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Knead the potato with the flour and a pinch of salt and the cheese, until it forms a smooth dough. Add a little extra flour if it is still too wet. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife, cut the dough into dumpling shapes of about 2cm/1in. Put the gnocchi on a baking tray, dust with semolina and set aside.
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To make the radicchio, whisk the vinegar, olive oil, sugar and garlic in a bowl. Season with salt and pepper. Wash the radicchio under cold running water and shake off any excess water. Remove a few leaves to use as a garnish, finely slice and set aside. Cut each radicchio in half lengthways and brush generously with the vinegar marinade. Set aside for 20 minutes to marinate.
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Preheat a grill to hot and arrange the radicchio halves cut-side up on the grill tray. Cook for 5 minutes on each side until the stalks are just tender (but still with a bit of crunch). Leave to cool and then roughly chop.
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Heat the vegetable oil in a frying pan with a pinch of salt and fry the shallot. Cook until the shallot is caramelised and then add the chopped radicchio.
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Meanwhile, cook the gnocchi in a large saucepan of salted, boiling water for about 2–3 minutes, or until they start to float on the surface of the water. Remove with a slotted spoon and then transfer to a plate to drain.
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Add the gnocchi to the pan with the radicchio. Add a ladle of cooking water to the pan, add the butter and stir on high heat until creamy. Remove from the heat and add the Grana Padano.
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Serve the gnocchi in pasta bowls, garnish with the sliced radicchio leaves and parsley and finish with the ricotta and some Grana Padano to serve.