Radicchio, Mascarpone & Gnocchi Gratin With Burrata

Radicchio, Mascarpone & Gnocchi Gratin With Burrata

Another dinner that would be amazing with a drizzle of truffle oil or, even better, with a splash of aged balsamic vinegar for serving. This is a really fun seasonal one tray and ridiculously easy and quick. I love the contrast of a baked dish with fresh burrata on top. Dinner for two is sorted! I served with a side of roast broccoli and brussel sprouts with a tahini dressing.

More gratin recipes this way.

Serves 2 as a main

Ingredients:

500g fresh gnocchi

1 small radicchio

1 tbsp olive oil

1 ball burrata

2 tbsp aged balsamic

For the creamy sauce:

1 tbsp extra virgin olive oil

1 tbsp butter

6 garlic cloves, thinly sliced

Handful sage leaves

220g mascarpone

180ml veg stock

Lots of grated nutmeg

Lots of black pepper

Good pinch of salt

Preheat the oven to grill setting 220C degrees.

For the creamy sauce, set a large frying pan to a medium to high heat and add the olive oil and butter. Let them melt together. Next add the garlic and sage. Bring down the heat and gently fry for 2-3mins to crisp up. Then add the mascarpone, veg stock, nutmeg, black pepper and salt. Simmer together for 1 min. Then pour in the gnocchi and simmer for 1.5mins. Taste to check the seasoning. Pour this into a 27cm by 20cm baking tray.

Slice the radicchio in half and cut out the stem. Remove outer leaves. Cut into 6ths (wedges) and top these onto the gratin. You’ll have some leaves leftover which can be served as a side salad.

Drizzle 1 tbsp olive oil, salt and pepper over the leaves and place under the grill for 4-5mins. Check halfway cooking to make sure that the leaves don’t burn.

Tear the fresh burrata on top of the gratin and season the cheese.

Serve straightaway with the aged balsamic swirled on top and leftover leaves.

Watch me make the recipe here!