Italian Gnocchi Gorgonzola Radicchio
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.
Ingredients
- 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
Instructions
- 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!
Notes
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