Ham broth, Parmesan gnocchi and radish (Ray Capaldi)

Ham broth

• 2300 g water
• 60 g pork bones
• 40 g ham hock
• 500 g boneless pork shoulder cut into pieces
• extra virgin olive oil to drizzle
• 40 g jamon
• 40 g pork fat
• 30 g carrot
• 40 g leek
• 60 g onion
• 40 g dried chickpeas
• 100 g potatoes

"Gnocchi"

• 100 g Parmesan cheese cut into 2 cm pieces
• 300 g still mineral water
• 1 pinch sea salt
• 50 g kuzu
• iced water
• 2 radishes trimmed and thinly sliced, to serve
• extra virgin olive oil to drizzle