James Martins Creamy Sausage Gnocchi Recipes

JAMES MARTIN'S CREAMY SAUSAGE GNOCCHI

Steps:

• Heat the oven to 170°C/fan150°C/gas 3½. To start making the gnocchi, rub the potatoes with oil, then place each one on a tablespoon of rock salt on a baking tray. Bake in the oven for 1½ hours or until tender. Remove from the oven and set aside.
• While the potatoes are cooking, heat a small frying pan until medium-hot, add half the butter and, when it's foaming, fry the breadcrumbs until golden and crunchy. Season with salt and pepper, then tip onto kitchen paper to cool. Set aside.
• Next, make the sauce. Heat a frying pan until medium-hot, then melt the remaining butter. Add the sausagemeat, then fry until golden brown all over. Add the shallots, garlic and chilli flakes, then cook for 2 minutes. Pour in the chicken stock and simmer until it's reduced by half and the sausagemeat is cooked through. Keep warm.
• Once the potatoes are cool enough to handle, cut them in half and scoop out the flesh, then pass through a potato ricer or sieve into a large bowl. To make the gnocchi, add the flour and egg yolk with some salt and pepper, then mix lightly with a wooden spoon or your fingertips until it forms a soft dough.
• Tip onto a lightly floured work surface, divide into 4 even pieces and roll each into a long sausage. Cut into 2cm lengths and lightly pinch each in the middle.
• Once all the gnocchi are cut, put them on a lightly floured tray and cover with a clean cloth. Boil a large pan of salted water and heat a griddle pan. Toss the radicchio wedges in the olive oil, then char on the hot griddle for 1 minute on each side. Put on a plate and keep warm.
• Drop the gnocchi into the pan of boiling water. Cook for 2-3 minutes until they bob to the surface, then drain in a colander. Add the cream to the sauce, then the drained gnocchi, capers, parsley and lemon zest. Put back on the heat and simmer for 2 minutes.
• Arrange the radicchio on a serving plate, then spoon the gnocchi and sauce over the top. Finish with the parmesan and a sprinkling of the crunchy breadcrumbs.