Watercress gnocchi with roasted radishes & lemon

Watercress gnocchi with roasted radishes & lemon

Pair soft gnocchi with the crunchy, punchy flavour of radishes and peppery watercress for a stunning dish that sings of springtime

servings 2 serving(s)
timer 120 minute(s)
book More effort

Nutritional Information
Calories
383kcal
Fat
13g
Saturates
6g
Carbs
51g
Sugars
2g
Fibre
5g
Protein
13g
Salts
3g

Method

  • 1.

    Heat oven to 180C/160C fan/gas 4. Pierce the potatoes with a sharp knife and bake for around 1 hr until a skewer slides through without resistance. Leave to cool, then peel and mash into a bowl. Add the parmesan and lightly mix. Season with plenty of salt, pepper and a little freshly grated nutmeg.
  • 2.

    Add a knob of butter to the radish pan and tip in the boiled gnocchi. Fry until starting to colour, about 3 mins. Season, add the lemon zest and squeeze over the lemon juice, and grate in a little parmesan. Divide between plates and top with more parmesan and a good grating of black pepper.