Gnocchi with Radicchio

Ingredients

• 700 g waxy potatoes
• 1 egg yolk
• 40 g parmesan (1 piece)
• 2 sprigs thyme
• 50 g ricotta
• 2 tbsp flour (and extra for working)
• Salt
• Pepper
• nutmeg
• 150 ml milk (1.5% fat)
• 100 g buffalo mozzarella
• 200 g radicchio (1 head)
• 3 tbsp olive oil

Instructions

1. 1.

   Wash potatoes, dry grate, wrap individually in foil and bake in preheated oven at 200 °C (fan 180 °C; gas: level 3) until soft, about 50–60 minutes.

2. 2.

   While potatoes cook, separate egg yolk from white (use the white elsewhere). Grate Parmesan. Wash thyme, shake dry and strip leaves.

3. 3.

   Remove potatoes from oven, unwrap, peel, and press hot through a potato ricer. Let cool slightly.

4. 4.

   Mix potato mash with ricotta, egg yolk, Parmesan, flour, salt, pepper, and freshly grated nutmeg into a dough. Dust dough with flour, roll into sticks, and cut into equal pieces.

5. 5.

   In a pot combine milk and cheeses; stir over medium heat until cheese melts and the mixture boils. Season with salt, pepper, and fresh nutmeg.

6. 6.

   Wash and trim radicchio, slice into strips. Heat oil in a pan and sauté radicchio over medium heat for about 5 minutes. Salt and pepper to taste.

7. 7.

   Cook gnocchi in batches in boiling salted water until they float to the surface. Remove with a slotted spoon, toss in sauce, and serve on four preheated plates. Sprinkle thyme and top with radicchio.