Watercress gnocchi with roasted radishes & lemon

• floury potatoes↗500g g

  (such as King Edwards or Maris Piper) skin on

• parmesan↗20g g

  (or vegetarian alternative), grated, plus extra to serve

• whole nutmeg↗1
• watercress↗250g g

  stems trimmed, plus extra to garnish

• ricotta↗2 tbsp tbsp
• egg yolks↗2
• '00' flour↗150g g

  plus extra for rolling

• olive oil↗1 tbsp tbsp
• thyme sprigs↗2

  leaves picked

• radishes↗100g g

  bigger ones halved

• butter↗1 tbsp tbsp
• lemon↗½

  zested and juiced

Step-by-step instructions

1. 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. 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. 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. 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.