Simple and laid back this recipe imbues a wintery evening with warmth and happiness. Little pillows of potato gnocchi are tossed in a pan with olive oil, basil, radicchio, lemon, and itty-bitty beef and basil meatballs. Finished with lemon zest and beautiful fresh ricotta and a drizzle of extra virgin olive oil. This dish is one to hold close, savour, and share in the company of good friends.
500g good quality store-bought gnocchi
3 beef and basil sausages, skins removed – if you can’t find beef and basil, regular beef will be fine or you can add your own chopped basil to the sausage mix.
1 tsp honey
2 heads of radicchio, shredded
½ cup ricotta
Freshly ground black pepper
Zest and juice of ½ a lemon
Fresh basil leaves
Extra virgin olive oil
Bring a large pot of water to the boil, add a pinch of salt and the gnocchi. Cook the gnocchi for approx. 2 minutes, until the gnocchi float to the top of the water then remove with a slotted spoon, drain.
Heat some olive oil in a fry pan over medium-high heat. Add the drained gnocchi. Cook, tossing occasionally, until the outsides are crisp and golden. Remove from heat and set aside.
Roll teaspoons of the sausage meat into little balls. Heat some oil in a fry pan and cook the meat balls for 4 minutes until perfectly browned, add a teaspoon of honey and cook for a further 1 minute, tossing to coat.
Add the gnocchi, about ¾ of the shredded radicchio, a few basil leaves, lemon juice, and a splash of extra virgin olive oil if you wish.
Toss all together to combine then add the lemon zest and season to taste.
To serve, top with ricotta, remaining shredded radicchio, lemon juice, and a drizzle of extra virgin olive oil.