Potato Gnocchi with Radicchio, Sweet Gorgonzola, and Pine Nuts

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Preparation info

  • Difficulty

    Medium

  • Serves

    4 to 6

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

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 Gorgonzola dolce latte, is best. Serve this dish as a first course or for lunch.

Ingredients

  • 2 tablespoons unsalted butter
  • Potato Gnocchi
  • 1 tablespoon extra virgin olive oil
  • 2 ounces thinly sliced lean pancetta, shredded
  • 2 garlic cloves, minced
  • 1 medium head of radicchio (8 ounces), cored and slivered
  • cup heavy cream
  • cup milk
  • ounces Gorgonzola dolce latte, crumbled
  • Salt and freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons dried bread crumbs
  • 3 tablespoons pine nuts

Preferred Clay Pot

A large rectangular earthenware or stoneware baking dish, about 9 × 13 inches

Method

  1. Preheat the oven to 350°F. In a large nonstick skillet, melt the butter. Add the gnocchi and cook over high heat until browned on the bottom, about 2 minutes. Transfer to the baking dish.
  2. In the same skillet, heat the olive oil over medium heat. Add the pancetta, garlic, and radicchio and cook until soft and glazed, about 5 minutes. Add the cream, milk, and Gorgonzola cheese. Simmer, stirring, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  3. Spoon the sauce over and around the gnocchi in the baking dish. Top with the Parmigiano-Reggiano cheese, bread crumbs, and pine nuts. Bake for 30 minutes, or until the gratin is golden. Serve while still bubbling.