Ingredients

• 4 large Desirée potatoes
• 300g/10½oz rock salt
• 65g/2¼oz ‘00’ flour
• plus extra for dusting
• 50g/2oz parmesan
• finely grated
• plus extra for serving
• 1 free-range egg yolk
• 1 tsp olive oil
• sea salt
• to taste
• 3 tbsp olive oil
• 4 pork sausages
• skins removed
• or 200g minced pork belly
• 3 shallots
• finely chopped
• 2 garlic cloves
• finely chopped
• chilli flakes
• to taste
• small bunch flat leaf parsley
• roughly chopped
• 300ml/10½fl oz chicken stock
• 100ml/3½fl oz double cream
• 20g/1oz capers
• 2 lemons
• zest only
• 80g/3oz butter
• 1 large head radicchio
• 40g/1½oz fresh white breadcrumbs (preferably sourdough)
• salt and freshly ground black pepper

Directions

• Preheat the oven to 150C/300F/Gas 5.
• For the gnocchi
• prick the potatoes several times with a small knife and place onto a bed of rock salt in a baking tray. Bake for about 1½ hours
• or until the inside is soft when tested with a knife. When cooked
• remove from the oven and set aside to cool.
• Remove the cooked potato from the skins and pass through a potato ricer or sieve into a large bowl.
• Add the flour
• parmesan
• egg yolk
• olive oil to the potatoes. Season
• to taste
• with salt and stir until the mixture comes together into a dough.
• Working on a floured surface
• divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm/1in pieces.
• Once all the gnocchi are cut
• drop them into a large pan of boiling salted water. When the gnocchi bob up to the surface
• they are ready. Remove with a slotted spoon and place into a bowl of ice cold water to cool. Drain and toss in a little olive oil to prevent from sticking.
• For the grilled radicchio and sausage sauce
• heat one tablespoon of the olive oil in a frying pan. Add the sausage meat or minced pork belly and fry until golden-brown all over. Add the chopped shallot
• garlic
• chilli flakes and parsley and cook for two minutes.
• Add the chicken stock and simmer until the volume of the liquid has reduced by three-quarters. Add the cream
• capers and lemon zest and simmer for two minutes
• then stir in a knob of the butter to finish.
• Cut the radicchio into thin wedges through the root
• so that it holds together. Dress with a tablespoon of olive oil and cook on a grill pan until it starts to colour. Turn the radicchio over and grill for another minute or two then remove from pan.
• Fry the breadcrumbs in the remainder of the butter until golden-brown. Season to taste with salt and freshly ground black pepper. Scoop out the crumbs onto some kitchen paper and allow to cool.
• Heat the remaining olive oil in a non-stick frying pan and fry the gnocchi until golden-brown all over and piping hot.
• To serve
• first place the radicchio onto a serving plate
• dot the gnocchi over
• spoon the sausage sauce over the gnocchi and finish with a little freshly grated parmesan and a good sprinkle of crunchy breadcrumbs.