Potato Gnocchi with Radicchio, Sweet Gorgonzola, and Pine Nuts

I usually bake and serve gnocchi in a ceramic gratin, relieving me of the stress of last-minute cooking. These pillowy light gnocchi can take a really lush sauce like this one from the Emilia-Romagna region of Italy, which balances the sweetness and sharpness of Gorgonzola cheese with the smoky bitterness of radicchio.

Gorgonzola comes in three grades: dolce (“sweet”), medio (“medium”), and piccante (“piquant”). For this sauce, the sweet, which is often labeled