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

  • Prep:40 mins
    Cook:1 hrs 20 mins
  • More effort

Nutrition per serving

  • kcal 383
  • fat 13g
  • saturates 6g
  • carbs 51g
  • sugars 2g
  • fibre 5g
  • protein 13g
  • salt 0.3g


  • 500g floury potatoes(such as King Edwards or Maris Piper) skin on
  • 20g parmesan(or vegetarian alternative), grated, plus extra to serve
  • 1 whole nutmeg
  • 250g watercress, stems trimmed, plus extra to garnish
  • 2 tbsp ricotta
  • 2 egg yolks
  • 150g '00' flour, plus extra for rolling
  • 1 tbsp olive oil
  • 2 thyme sprigs, leaves picked
  • 100g radishes, bigger ones halved
  • 1 tbsp butter
  • ½ lemon, zested and juiced


  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. Put the watercress in a sieve and pour a kettle of boiling water over it. Allow to cool for a couple of mins, then squeeze out any excess moisture and blitz in a blender. Once cool, mix with the potatoes, along with the ricotta and egg yolks and sieve in the flour. Mix lightly with your hands to form a dough. Roll the dough, a quarter at a time, into long thin sausages on a floured surface, and use a sharp knife to cut a few lines widthways on each one.

  3. Bring a pan of salted water to the boil. Heat the olive oil in a large non-stick frying pan. Add the thyme and radishes and fry for about 5-8 mins until coloured. Tip half the gnocchi into the salted water and boil until they float to the top (about 3 mins). Fish them out carefully with a slotted spoon and put them on a plate. Repeat with the remaining gnocchi.

  4. 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.

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