Name: Potato Gnocchi with Radicchio, Sweet Gorgonzola, and Pine Nuts
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: 3 tablespoons dried bread crumbs; 3 tablespoons pine nuts; Salt and freshly ground black pepper; 4½ ounces Gorgonzola dolce latte, crumbled; 1 tablespoon extra virgin olive oil; Potato Gnocchi; 2 ounces thinly sliced lean pancetta, shredded; 1 medium head of radicchio (8 ounces), cored and slivered; ⅓ cup heavy cream; 2 garlic cloves, minced; ⅓ cup milk; 2 tablespoons unsalted butter; ½ cup freshly grated Parmigiano-Reggiano cheese

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

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