Radicchio Gnocchi & Asparagus (Edit recipe)

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My first attempt at making gnocchi as well as using radicchio in a new way! The colorful radicchio is finely chopped then used in the gnocchi dough which creates little flecks of deep red. They’re like little pillows that pair so great with the asparagus and tomatoes. The perfectly light dish you must try!

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PREP TIME

30 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 4

Ingredients

gnocchi

1 whole Radicchio, finely chopped
1 cup Organic (lactose free, Good Culture) Cottage Cheese, or brand of choice
1 whole Egg
.5 cup Parmesan Cheese, shredded
1.5 - 2 cups All Purpose Flour
.75 - 1 tsp Redmond Real Salt

veggies

1 bunch Asparagus, trimmed & cut into 1" pieces
1 cup Grape Tomatoes, cut in half or quarters
2 - 3 cloves Garlic, minced
2 - 3 Tbsp Avocado Oil

garnish

1 - 2 Tbsp Parmesan Cheese, shredded
1 Tbsp fresh Basil, finely chopped
1 Tbsp Lemon Juice
1 tsp Lemon zest

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove the stem of the radicchio as well as any outer leaves that are wilty. Finely chop by thinly slicing and chopping til you have a fine dice. Alternately, place slices in your food processor to pulse a few times until chopped. You should get around 3 cups. Place this in a medium sized mixing bowl.
Add cottage cheese to a mini food processor and mix until you have a very smooth texture. Add egg and parmesan cheese then mix to fully combine. Pour this mixture into the bowl with the chopped radicchio.
Add 1½ cups of the flour to the bowl with the other ingredients and mix to combine, it will be sticky to this point. Begin adding more flour about 2 tablespoons at a time until you have a nice soft dough that is smooth and pliable.
On a lightly floured surface, divide dough into small portions so they’re easy to work with. Roll each portion into a rope that is ½ “ thick, then cut the rope into 1” sections. You can use the tines of a fork to create traditional ridges, dimple in the middle with your finger or leave as is. You should get approximately 7-8 dozen.
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches (usually 6-8 at a time) and cook until they float to the surface, typically around 2-3 minutes. Remove with a slotted spoon to a plate and repeat till all are cooked.
In a large skillet, heat the avocado oil over medium heat and add the minced garlic and cook, stirring until fragrant. Add the asparagus and tomatoes, sauteing until asparagus are tender and tomatoes have started to soften.
Add cooked gnocchi to the skillet, tossing gently to combine and everything is heated through, adding additional salt and pepper to taste.
To serve, place in one large bowl or individual bowls, garnished with lemon juice, fresh basil, lemon zest and freshly grated parmesan cheese.

Notes

While I've not tried this with a gluten free flour or flour blend, I'm guessing it may work well. You may want to start with a bit less then the amount called for and add as needed to get the right consistency.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	385
Fat:	12 g
Carbohydrates:	50 g
Protein:	17 g
Cholesterol:	22 g
Sodium:	752 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

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2 responses to “Radicchio Gnocchi & Asparagus”

Pooja Parikh says:

April 30, 2024 at 4:57 pm

Michelle this is so creative and so pretty!! I can’t believe you turned radicchio into GNOCCHI. my mind is blown!

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- Back Porch Paleo says:
  
  April 30, 2024 at 5:00 pm
  
  Mother Nature coming in hot with so much color!!! This one is even potato free, so maybe you can enjoy it!!!
  
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