Simple and laid back this recipe imbues a wintery evening with warmth and happiness.
Little pillows of potato gnocchi are tossed in a pan with olive oil, basil, radicchio, lemon, and itty-bitty beef and basil meatballs. Finished with lemon zest and beautiful fresh ricotta and a drizzle of extra virgin olive oil. This dish is one to hold close, savour, and share in the company of good friends.
Serves 4
INGREDIENTS
500g good quality store-bought gnocchi
3 beef and basil sausages, skins removed – if you can’t find beef and basil, regular beef will be fine or you can add your own chopped basil to the sausage mix.
1 tsp honey
2 heads of radicchio, shredded
1/2 cup ricotta
Sea salt
Freshly ground black pepper
Zest and juice of 1/2 a lemon
Fresh basil leaves
Olive oil
Extra virgin olive oil
METHOD
1 Bring a large pot of water to the boil, add a pinch of salt and the gnocchi. Cook the gnocchi for approx. 2 minutes, until the gnocchi float to the top of the water then remove with a slotted spoon, drain.
2 Heat some olive oil in a fry pan over medium-high heat. Add the drained gnocchi. Cook, tossing occasionally, until the outsides are crisp and golden. Remove from heat and set aside.
3 Roll teaspoons of the sausage meat into little balls. Heat some oil in a fry pan and cook the meat balls for 4 minutes until perfectly browned, add a teaspoon of honey and cook for a further 1 minute, tossing to coat.
4 Add the gnocchi, about ¾ of the shredded radicchio, a few basil leaves, lemon juice, and a splash of extra virgin olive oil if you wish.
5 Toss all together to combine then add the lemon zest and season to taste.
6 To serve, top with ricotta, remaining shredded radicchio, lemon juice, and a drizzle of extra virgin olive oil.
The Carousel thanks finger for knife for this recipe
