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Potato and ricotta gnocchi with broccoli, radicchio and pangrattato

Begging to be made.

By Rodney Dunn
  • Serves 4
  • 40 mins preparation
  • 30 mins cooking
Potato and ricotta gnocchi with broccoli, radicchio and pangrattato

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.
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  • Author: Rodney Dunn