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