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Here, again, the natural flavorings of the two main ingredients give this dish real panache. Pillows of salty Parmesan* gnocchi and crisp peppery radishes make a real vegetarian favourite at Odettes.

+ Ingredients

Bunch of radishes
20ml of vegetable oil
FOR THE GNOCCHI:
1-2 handfuls of rock salt for the lining of the roasting tin
3 large Desirée or other floury potatoes, unpeeled (into make about 500g of mash)
free range egg yolks
120g of 00 flour, plus extra for dusting
80g of grated Parmesan cheese*
1 teaspoon of salt
Handful of freshly shopped flat leaf parsley and chives, to finish

Salt and freshly ground pepper

+ Method

Preheat the oven to 160 degrees / gas mark 3.

Line the roasting tin with a layer of rock salt, a maximum of 2cm tick. Place the potatoes on the salt (this helps to draw out their moisture) and bake in the oven until soft, approximately 1-1/12 hours. When they are cooked, remove from the oven. Cut the potatoes in half carefully “ watch out for the hot steam “ then scoop out the warm potato into a large bowl and mash until smooth.

Add the egg yolks, flour, Parmesan* and salt and pepper and mix well until everything comes together as a dough. It should feel silky and pliable “ like putty. Divide the mixture equally into four pieces. Dust your hands and work surface with extra flour, then roll each piece into a long
sausage shape about 1cm in diameter. Cut each sausage into 2.5cm lengths, and place on a floured board or tray.

Bring a large saucepan of salted water to a rolling boil. Drop in the gnocchi “ you can probably do half of them at once. As soon as they start to float back up to the surface, they are ready. Remove with a slotted spoon to a colander while you cook the remainder.

Prepare the radishes carefully, removing and reserving their leaves (discard any that are dead or yellow). Give the radishes and their leaves a good wash in ice-cold water “ this helps to keep them nice and crisp. Drain well, and pat them dry with kitchen paper. Set the leaves aside for later.

Cut the radishes in half and season them with salt and pepper. Heat the oil in a large frying pan and ass the radishes, cut side-down. Do not turn. And do not crowd the pan; cook in two batches if necessary. Cook for about 2-3 minutes, or until golden brown. Remove from the pan and set aside to keep warm.

Melt the butter in the frying pan used for the radishes. Add the coked gnocchi, and the radishes and their leaves. Mix well then remove from the hob. The radish leaves will wilt in the heat of the gnocchi. Season with salt and pepper. To serve, place in a bowl and scatter with fresh herbs.

Serves 4

* Parmesan/Parmigiano-Reggiano is made with animal rennet (derived from the stomach of slaughtered calves). We suggest using a ˜parmesan style hard cheese or look for a suitable variation such as a dairy free or soy parmesan.