Live your Italian winter fantasy with this rich and creamy Gnocchi Gorgonzola Radicchio recipe! It features a cheesy, buttery Gorgonzola sauce, sharp sauteed radicchio, and nutty crushed walnuts! Comforting yet elevated and authentic.
Gnocchi Gorgonzola Radicchio
Today I’m sharing with you this Gnocchi Gorgonzola Radicchio recipe which is perfect for those cold winter days!
This dish features a creamy, buttery, cheesy Gorgonzola dolce sauce that comes together in a few minutes, sauteed Italian radicchio, crushed walnuts, and – of course – fresh gnocchi.
Trust me on the combo. If you ever lived up North (in Italy, of course), you probably had this dish more than once. Or maybe you tried white pizza with gorgonzola, Italian radicchio, and walnuts. Or both.
In any case, this combo exist for a reason. The gorgonzola is rich and creamy, with a hint of sweetness that goes perfectly with the natural bitterness of Italian radicchio. The walnuts add some nuttiness to it all making this dish just perfect. Like many Italian dishes.
Let’s make it!
Full measurements included in the recipe card below 🙂 .
- Italian Radicchio. This is one of the key ingredient so please make sure to select a good radicchio: it should be fresh, with crispy shiny purple leaves. Italian radicchio is naturally slightly bitter which is what makes it special, however it shouldn’t be *too* bitter which is why you should select a fresh radicchio: the older the radicchio, the more bitter it will be. This type or radicchio is also known as “Radicchio Trevigiano” (Trevisan radicchio) or “Radicchio rosso di Treviso” (Treviso red radicchio). It’s not the same as red cabbage! 🙂
- Salt and pepper for seasoning.
- Gnocchi. Use fresh gnocchi, you can usually find them in the fresh pasta section of your grocery store. Use gluten-free gnocchi for gluten-free eaters.
- Butter. Stick to unsalted butter for this recipe.
- Milk. You can also use half and half or cream for this recipe for extra richness but it’s not necessary. If using half and half cream, you might need to up the dose as the sauce may turn out thicker.
- Gorgonzola Dolce. Another key ingredient! Please stick to “Gorgonzola Dolce” (Sweet Gorgonzola), the creamy mostly white one. It’s milder in flavor, sweeter and creamier than Gorgonzola Piccante (Spicy) which makes it the perfect gorgonzola for a creamy sauce. In case your grocery store doesn’t differentiate between gorgonzolas, make sure the one you’re getting is creamy and mostly white (with not much mold/green), not firm with tons of mold.
- Parmesan cheese. What’s an Italian recipe without Parmesan cheese? Please grate it at home for best flavor and texture. Most pre-grated Parmesan cheeses contain substances to keep them from clumping up which may result in uneven melting.
- Walnuts. For topping! You won’t need to cook or toast these.
How to make gnocchi gorgonzola
Step-by-step instructions included in the recipe card below 🙂 .
Cook the radicchio in just enough water to allow it to cook and soften. Do this first so the radicchio will be ready to go. You can also do this up to 2 days ahead of time and keep it in the refrigerator for later use.
Make the gorgonzola sauce. This is very simple sauce, all you do is heat the milk, then add the gorgonzola and parmesan and stir until smooth. If the sauce turns out too thick, add more milk. If you want a thicker sauce, add more cheese. I recommend cooking the gnocchi while the sauce is cooking so you won’t need to reheat it to toss it with the gnocchi.
Cook the gnocchi. Fill a medium pot with water and bring it to a rolling boil, add the gnocchi and cook until it floats to the top. Drain immediately to keep it from overcooking.
Serve. Immediately toss the gnocchi with the sauce and radicchio and serve topped with walnuts!
💡PRO TIP: you can also use this sauce to make Gorgonzola pasta!
What to serve with Gorgonzola Gnocchi?
Here are some of my favorite options:
- Baked Honey Dijon Chicken
- Savory Pumpkin Twists With Puff Pastry
- Meatballs In Beer Sauce
- Spicy Honey Garlic Glazed Carrots
- Hot Honey Oven Fried Chicken With Buttermilk
- Healthy Oven Roasted Vegetables
Gnocchi Gorgonzola Wine Pairing
For Gnocchi Gorgonzola I recommend a Pinot Noir: an earthy & fruity red wine! 🙂
HAPPY COOKING LOVES!! I hope you’ll love this Gnocchi Al Gorgonzola Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
- Spinach Spaetzle With Cheese Sauce
- Creamy Ham and Peas Pasta
- Russian Piroshki Recipe With Potatoes And Meat
- Cheesy Turkey Cheddar Sliders With Smoked Paprika Butter
Italian Gnocchi Gorgonzola Radicchio
- 1/4 cup (60 ml) water
- 2 Italian radicchio aka Trevisan Radicchio or Italian Chicory
- Salt and pepper to taste
- 7 oz (200 g) Gorgonzola dolce diced
- 1/2 cup (125 ml) heavy cream or half and half or full-fat cow's milk
- 1/2 cup (45 g) freshly-grated Parmesan cheese
- 1 16-oz package (450 g) fresh gnocchi
- 3-4 walnuts chopped
- Cook the radicchio. Add the water to a large skillet over medium-high heat. Add the radicchio to the skillet, season with salt and pepper and cook covered until the radicchio has softened, reduced in volume, and darkened in color. Set aside.
- Make the gorgonzola sauce. Add the milk to medium saucepan or skillet over medium-high heat. Once the milk is hot, add the diced gorgonzola and Parmesan cheese, and stir. Cook, stirring continuously, until the cheese has melted completely, then turn off the heat and cover. If the sauce turns out too thick, add more milk. If you want a thicker sauce, add more cheese.
- Cook the gnocchi. Fill a medium pot with water and bring it to a rolling boil over high heat. Once the water is boiling, add the gnocchi. Cook until the gnocchi floats to the top, this usually takes a minute or two. Drain it to as soon as it floats to the top to keep it from overcooking and turning mushy.
- Serve. Immediately toss the cooked gnocchi with the sauce, add the radicchio, and toss until combined. Serve topped with walnuts and enjoy warm!