Prep: 1 hour
Cook: 10 minutes
Chilling time: 30 minutes
Total: 1 hour 40 minutes
Gnocchi adapted from Hank Shaw and Simply Recipes
; with radicchio inspiration from Deborah Madison
via Joanne Eats Well With Others .
Since radicchio can vary greatly in bitterness, taste a leaf before committing yourself and your guests to its sometimes toe-curling flavor.
Extra gnocchi can be stored, dusted with millet flour, airtight in the fridge for up to a few days.
Resting the dough at room temperature for an hour or two (or chilled for one or two days) makes it less sticky and easier to work with, but you can skip the rest if you're in a rush. Gnocchi novices and hurried cooks can skip the fork shaping step; the gnocchi will be a bit thicker and heavier on the palate, but they'll still be tasty.
If I were making this dish for vegetarians, I'd trade in the pancetta and its fat for shiitake or chanterelle mushrooms and a couple tablespoons of butter.
If gluten isn't an issue for you, use all-purpose flour in place of the potato, millet, and sweet rice.
Do seek out high-quality, whole-milk ricotta (or make your own) – it will make a big difference in the finished product. I'm a fan of Bellwether Farm's whole milk, basket-dipped ricotta
I always make this with homemade winter squash puree; my favorite is equal parts butternut and kabocha. Slice the squash in half and place cut-side-down on a lightly oiled, rimmed baking sheet. Roast at 350ºF until soft and collapsing, 45-60 minutes. Let cool. Scrape out and discard the seeds and strings, scoop the flesh into a food processor, and blend smooth.
Nutritional values are based on one of six servings.