Watercress gnocchi with roasted radishes & lemon recipe | Good Food
Pair soft gnocchi with the crunchy, punchy flavour of radishes and peppery watercress for a stunning dish that sings of springtime
Ingredients
- 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
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