Gnocchi Gorgonzola and Radicchio

Method8 steps · about 40 min

1. 1

   Step 1: Start boiling the water for the gnocchi and add cooking-water salt when it boils. While it heats, grate all 50 g Parmigiano and chop the single handful of shelled walnuts. Hold both for sauce and serving.

   Uses Water for cooking gnocchi and a little sauce loosening only if needed · Salt for boiling gnocchi water, as needed · 50 g Parmigiano, grated now · 1 handful shelled walnuts, chopped

2. 2

   Step 2: Wash and slice both radicchio heads. Melt all 25 g radicchio butter in a skillet, add the sliced radicchio and cook until its volume reduces by at least half and its colour darkens.

   Uses 2 heads Treviso radicchio · 25 g butter

   
3. 3

   Step 3: Add 1–2 tablespoons balsamic vinegar to the softened radicchio. Raise the heat and cook, stirring continuously, until caramelized without burning. If it tastes too sour, stir in the optional teaspoon of sugar. Hold the caramelized radicchio warm for serving.

   Uses All the softened radicchio · 1–2 tablespoons balsamic vinegar · 1 teaspoon sugar only if too sour

   
4. 4

   Step 4: Pour the initial half-glass milk into a separate skillet and start heating it gently.

   Uses The initial ½ glass milk

5. 5

   Step 5: Break or cut the Gorgonzola into pieces. Add the pieces gradually to the warm milk, stirring as each melts, until all 200 g is incorporated. Keep the heat gentle; do not overcook the cheese. If too thick, add the optional extra milk little by little. The separate optional extra butter is only for a richer, denser sauce.

   Uses The initial warmed milk · 200 g Gorgonzola dolce, added in pieces · A little extra milk, added gradually only if cheese sauce is too thick · A little extra butter only if a richer, denser cheese sauce is desired

   
6. 6

   Step 6: When the Gorgonzola has dissolved gently, turn off the heat. Stir in some of the prepared grated Parmigiano and black pepper if desired, holding the remaining grated cheese for serving. Taste and add optional sauce salt only if needed.

   Uses All the smooth cheese sauce · Some of the 50 g grated cheese, holding the remainder · black pepper (to taste) · Salt for cheese sauce only if needed after tasting

7. 7

   Step 7: Cook all the prepared raw gnocchi (400 g) in the boiling salted water according to their own instructions. As they float and become tender, lift them with a slotted spoon into the Gorgonzola sauce. If necessary, use a little water from this same pot to loosen the sauce.

   Uses The prepared salted cooking water · 400 g prepared raw gnocchi · The completed cheese sauce

8. 8

   Step 8: Gently mix the gnocchi and sauce. Divide the caramelized radicchio among four plates and serve the sauced gnocchi over it. Divide the chopped walnuts and remaining grated Parmigiano over the portions if desired.

   Uses All the cooked gnocchi and sauce · All the cooked radicchio held warm · The single prepared handful · The grated cheese not already mixed into sauce