- Yields:
- 4
- Prep Time:
- 30 mins
- Cook Time:
- 1 hr
- Total Time:
- 1 hr 30 mins
Ingredients
For the gnocchi
- 4 floury potatoes
- olive oil for the potatoes
- 4 tbsp. salt
- 75 g flour, plus more to dust
- 1 egg yolk
- sea salt
- black pepper
- 25 g parmesan, finely grated
For the sauce
- 4 pork sausage, skin removed, roughly chopped
- 50 g unsalted butter
- 2 shallots, finely chopped
- 2 garlic clove
- 1 tsp. chilli flakes
- 300 ml chicken stock
- 100 ml double cream
- 25 g capers, rinsed
- 2 tbsp. chopped flat leaf parsley
- 2 lemons, finely grated zest only
- 1 heads radicchio, cut into wedges through the root
- 1 tbsp. olive oil
- 50 g white breadcrumbs
Directions
For the gnocchi
Preheat the oven to 170°C/340°F/gas mark 3½.
Rub the potatoes with a little oil then place on a small pile of rock salt on a baking tray. Bake in the oven for 1. hours, or until tender. When cooked, remove from the oven and set aside until cool enough to handle.
For the gnocchi
Cut the potatoes in half and scoop out the flesh, then pass through a potato ricer or sieve into a large bowl. Add the flour and egg yolk, season, then mix lightly until it forms a soft dough.
For the gnocchi
Tip on to a floured work surface, divide into quarters and roll each into a long sausage. Cut into 2cm pieces and lightly pinch each in the middle.
Once all the gnocchi are cut, drop them into a large pan of boiling salted water. When the gnocchi bob to the surface, they are ready. Remove with a slotted spoon and place in a bowl of ice-cold water to cool.
For the Sub Recipe 3
To make the sauce, heat a frying pan until medium hot, add the sausagemeat and half the butter and fry until golden-brown all over. Add the shallots, garlic and chilli flakes and cook for two minutes.
For the Sub Recipe 3
Pour in the chicken stock and simmer until it is reduced by half and the sausagemeat is cooked through. Add the cream, drained gnocchi, capers, parsley and lemon zest and simmer for two minutes.
For the Sub Recipe 3
Heat a griddle pan until hot, toss the radicchio with the olive oil, then char on the griddle pan for one minute on each side.
Heat a small frying pan until medium hot, add the remaining butter and, when it’s foaming, add the breadcrumbs and fry until golden. Season with salt and pepper. Tip the crumbs on to kitchen paper to cool.
For the Sub Recipe 3
Place the radicchio on to a serving plate, then spoon the sauce over the top. Finish with some parmesan and a sprinkling of crunchy breadcrumbs.
Yields: 4
More Information
The new series of James Martin: Home Comforts returns to BBC TWO in January. The official tie-in book, Home Comforts by James Martin (Quadrille, £20) is out now
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