Sweet potato gnocchi with radicchio, parsley and ricotta

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4


By Danilo Cortellini
From Saturday Kitchen

Ingredients

For the gnocchi

  • 400g/14oz rock salt
  • 3 large sweet potatoes (or approximately 600g/1lb 5oz mash or purée), scrubbed
  • 320g/11½oz 00 flour, plus extra if needed and extra for dusting
  • 60g/2¼oz Grana Padano or other hard Italian-style cheese, finely grated, plus extra to serve
  • 20g/¾oz butter
  • 1 small bunch fresh parsley, chopped, to garnish
  • 20g/¾oz smoked ricotta (or salted ricotta), to serve
  • 50g/1¾oz semolina
  • salt

For the radicchio

  • 100ml/3½fl oz balsamic vinegar
  • 100ml/3½fl oz extra virgin olive oil
  • 1 tbsp sugar
  • 1 tsp crushed garlic
  • 2 radicchio Tardivo
  • 1 tbsp vegetable oil
  • 1 shallot, chopped
  • salt and freshly ground black pepper