Sausage, radicchio and lemon gnocchi

Sausage, radicchio and lemon gnocchi

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

A great chef mate of mine – Stephen Terry – runs a fab place called the Hardwick at Abergavenny in Wales. If it’s a nice day, I often take one of the old cars for a spin and go there for lunch. This was a dish I saw Stephen make and it’s so good that I’ve nicked it both for this book and for me at home. It’s very clever cooking from a top-class chef, using just a hint of spice, but the lemon calms it down. Trust me, you will like it.

Ingredients

Quantity Ingredient

For the gnocchi

Quantity Ingredient
4 large floury potatoes
olive oil, for the potatoes
4 tablespoons rock salt
75g ‘00’ flour, plus more to dust
1 egg yolk
sea salt
freshly ground black pepper
25g parmesan, finely grated

For the sauce

Quantity Ingredient
4 good-quality pork sausages, skins removed, roughly chopped
50g unsalted butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 teaspoon chilli flakes, or to taste
300ml chicken stock
100ml double cream
25g capers, rinsed, roughly chopped
2 tablespoons roughly chopped flat-leaf parsley leaves, plus more to serve
2 unwaxed lemons, finely grated zest
1 large head radicchio, cut into wedges through the root
1 tablespoon olive oil
50g fresh white breadcrumbs

Method

  1. For the gnocchi, preheat the oven to 170°C.
  2. 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 1½ hours, or until tender. When cooked, remove from the oven and set aside until cool enough to handle.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Note

  • If you make these ahead, blanch the gnocchi in boiling water as in the recipe, then drain and place on an oiled tray. They will keep better in the fridge and won’t turn soft.
Tags:
James Martin
Saturday Kitchen
comfort food
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