Potato and Ricotta Gnocchi with Broccoli and Pangrattato

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