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.
A large rectangular earthenware or stoneware baking dish, about 9 × 13 inches
Mediterranean Clay Pot Cooking by Paula Wolfert. Copyright © 2009 by Paula Wolfert. Photographs copyright © by Ed Anderson. Published by Houghton Mifflin Harcourt. All rights reserved.