Potato Gnocchi, Grilled Radicchio And Sausage Sauce
This delightful dish combines fluffy homemade gnocchi with a flavorful grilled radicchio and sausage sauce. The gnocchi are tender potato pillows, tossed in a savory parmesan-infused dough, then boiled to perfection. Meanwhile, the sausage sauce offers a rich and zesty accompaniment, with a colorful addition of grilled radicchio wedges. Topped with crunchy golden breadcrumbs and a sprinkle of parmesan, this dish is a symphony of flavors and textures that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 4 large Desirée
- 300g/10½oz rock salt
- 65g/2¼oz ‘00’ flour
- 50g/2oz parmesan
- 1 free-range egg yolk
- 1 tsp olive oil
- , to taste sea salt
- 3 tbsp olive oil
- 4 pork sausages
- 3 shallots
- 2 garlic cloves, finely chopped
- flakes, to taste chilli
- small bunch flat leaf parsley
- 300ml/10½fl oz chicken stock
- 100ml/3½fl oz double cream
- 20g/1oz capers
- 2 lemons
- 80g/3oz butter
- 1 large head radicchio
- 40g/1½oz fresh white breadcrumbs
- and freshly ground black pepper salt
Instructions
- Preheat the oven to 150C/300F/Gas 5.
- For the gnocchi, prick the potatoes several times with a small knife and place onto a bed of rock salt in a baking tray. Bake for about 1½ hours, or until the inside is soft when tested with a knife. When cooked, remove from the oven and set aside to cool.
- Remove the cooked potato from the skins and pass through a potato ricer or sieve into a large bowl.
- Add the flour, parmesan, egg yolk, olive oil to the potatoes. Season, to taste, with salt and stir until the mixture comes together into a dough.
- Working on a floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm/1in pieces.
- Once all the gnocchi are cut, drop them into a large pan of boiling salted water. When the gnocchi bob up to the surface, they are ready. Remove with a slotted spoon and place into a bowl of ice cold water to cool. Drain and toss in a little olive oil to prevent from sticking.
- For the grilled radicchio and sausage sauce, heat one tablespoon of the olive oil in a frying pan. Add the sausage meat or minced pork belly and fry until golden-brown all over. Add the chopped shallot, garlic, chilli flakes and parsley and cook for two minutes.
- Add the chicken stock and simmer until the volume of the liquid has reduced by three-quarters. Add the cream, capers and lemon zest and simmer for two minutes, then stir in a knob of the butter to finish.
- Cut the radicchio into thin wedges through the root, so that it holds together. Dress with a tablespoon of olive oil and cook on a grill pan until it starts to colour. Turn the radicchio over and grill for another minute or two then remove from pan.
- Fry the breadcrumbs in the remainder of the butter until golden-brown. Season to taste with salt and freshly ground black pepper. Scoop out the crumbs onto some kitchen paper and allow to cool.
- Heat the remaining olive oil in a non-stick frying pan and fry the gnocchi until golden-brown all over and piping hot.
- To serve, first place the radicchio onto a serving plate, dot the gnocchi over, spoon the sausage sauce over the gnocchi and finish with a little freshly grated parmesan and a good sprinkle of crunchy breadcrumbs.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
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