This Watercress gnocchi with roasted radishes & lemon is easy to make and full of amazing flavours.
500g floury potatoes (such as King Edwards or Maris Piper) skin on
20g parmesan (or vegetarian alternative), grated, plus extra to serve
1 whole nutmeg
250g watercress, stems trimmed, plus extra to garnish
2 tbsp ricotta
2 egg yolks
150g '00' flour, plus extra for rolling
1 tbsp olive oil
2 thyme sprigs, leaves picked
100g radishes, bigger ones halved
1 tbsp butter
½ lemon, zested and juiced
Heat oven to 180C/160C fan/gas 4. Pierce the potatoes with a sharp knife and bake for around 1 hr until a skewer slides through without resistance. Leave to cool, then peel and mash into a bowl. Add the parmesan and lightly mix. Season with plenty of salt, pepper and a little freshly grated nutmeg.
Put the watercress in a sieve and pour a kettle of boiling water over it. Allow to cool for a couple of mins, then squeeze out any excess moisture and blitz in a blender. Once cool, mix with the potatoes, along with the ricotta and egg yolks and sieve in the flour. Mix lightly with your hands to form a dough. Roll the dough, a quarter at a time, into long thin sausages on a floured surface, use a sharp knife to cut a few lines widthways on each one.
Bring a pan of salted water to the boil. Heat the olive oil in a large non-stick frying pan. Add the thyme and radishes and fry for about 5-8 mins until coloured. Tip half the gnocchi into the salted water and boil until they float to the top (about 3 mins). Fish them out carefully with a slotted spoon and put them on a plate. Repeat with the remaining gnocchi. Add a knob of butter to the radish pan and tip in the boiled gnocchi. Fry until starting to colour, about 3 mins. Season, add the lemon zest and squeeze over the lemon juice, and grate in a little parmesan. Divide between plates and top with more parmesan and a good grating of black pepper.