Ingredients
Serves 10
For the gnocchi ...
500g desiree potatoes
few handfuls of rock salt
200g pasta flour or fine semolina
zest of 3 lemons
1 egg yolk
salt and freshly ground pepper
100g finely grated pecorino romano, plus 200g extra for garnish
For the sauce...
butter
zest and juice of 2 lemons
100g of grated pecorino
1 tbsp of freshly ground black pepper
large handful of chopped radicchio
Method
For the gnocchi:
Dry bake the potatoes over a bed of rock salt, peel and pass through a food mill or sieve. Mix all the gnocchi ingredients gently until the mixture is formed into a light dough. Roll this very gently into long strips about 3cm in diameter.
Cut into 3cm pieces and gently roll each piece between your palms until it comes together. Roll each piece over a fork to create a few ridges to catch the sauce.
Bring a large pot of salted water to the boil. Cook gnocchi in batches, removing with a slotted spoon as they float to the surface.
For the sauce:
Melt some butter in a pan and add the zest, juice, cheese and pepper. Add a good handful of chopped radicchio.
Pour sauce over the gnocchi and garnish with grated pecorino.