80 ml (1/3 cup) extra-virgin olive oil1 onion, thinly sliced4 garlic cloves, finely chopped1 long dried red chilli, seeds removed, finely chopped230 gm broccoli, cut into florets, thinly sliced½ radicchio, leaves coarsely torn50 gm butterTo serve: finely grated parmesanRicotta gnocchi300 gm waxy potatoes, such as Dutch cream or bintje, scrubbed150 gm ricotta125 gm plain flour40 gm (½ cup) finely grated parmesan1 eggPinch of nutmegPangrattato120 gm coarse fresh white breadcrumbs1 garlic clove, finely chopped30 ml extra virgin olive oil
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.
Meanwhile, for pangrattato, combine ingredients in a large bowl, spread over an oven tray and bake, stirring occasionally, until golden (6-8 minutes).
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.
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.
At A Glance
Serves 4 people
At A Glance
Serves 4 people
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