Gnocchi Gorgonzola and Radicchio
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
544 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi Gorgonzola and Radicchio
Description
This recipe begins by cooking potato gnocchi in salted boiling water until tender. Meanwhile, sliced radicchio is sautéed in butter until reduced and darkened, then caramelized with balsamic vinegar to boost sweetness and deepen flavor. Optionally, a small amount of sugar can be added to balance acidity.
Separately, milk is gently heated in a pan and melted pieces of gorgonzola dolce are stirred in to create a smooth, creamy sauce. Butter can be added for richness. The sauce should be cooked over moderate heat to avoid overcooking the cheese, preserving its delicate flavor.
The gnocchi and caramelized radicchio are combined with the gorgonzola sauce, and the dish is finished with grated Parmesan, chopped walnuts for crunch, and black pepper for a mild spice lift. The bitter, tangy radicchio complements the sweet, creamy cheese sauce, while the walnuts add textural contrast.
The finished gnocchi bowl offers a harmonious blend of textures and flavors suitable for a satisfying main course.
Cooking times indicated do not cover making gnocchi from scratch if preparing homemade.
Ingredients
- 400 g potato gnocchi 14oz (homemade or store bought)
- 2 Chicory radicchio di Treviso, Italian
- 200 g gorgonzola dolce (7oz)
- ½ glass milk
- 50 g parmigiano reggiano (2oz) grated
- 2 tablespoon balsamic vinegar
- 25 g butter (1oz)
- 1 handful walnuts chopped
- salt for gnocchi and to taste
- black pepper to taste
Instructions
- Start boiling the water for the gnocchi. Add salt once it starts to boil.
- Wash and slice the radicchio. Melt a little butter in a frying pan or skillet. Add the sliced radicchio and cook until it has reduced in volume by at least half and darkened in colour. (You can also do this with a little water or oil instead of butter)
- Sprinkle 1-2 tablespoons of Balsamic vinegar onto the radicchio. Turn up the heat and cook until caramelized. You will need to keep stirring it so it doesn’t burn. If you think it’s too sour add a teaspoon of sugar. The older the Balsamic the sweeter it will be.
- Put the milk in a frying pan or skillet and start to heat it.
- Add a piece of gorgonzola and stir till it melts, (if you want a denser sauce you can add a little butter). Continue to add pieces of Gorgonzola and if the sauce is too thick a bit more milk a little at a time.
- It is important not to overcook the gorgonzola. For a delicate taste it must dissolve at a medium temperature. Turn off the heat and add some grated Parmigiano and pepper if desired.
- Cook the gnocchi in the boiling salted water. As they start to rise to the surface of the water scope them out with a slotted spoon and add them to the gorgonzola sauce. If the sauce is too thick you can also add some gnocchi cooking water to make it more liquidy.
- Mix the sauce and the gnocchi together and serve immediately on a bed of the caramelized radicchio. Sprinkle with chopped walnuts and grated Parmigiano if desired.
Notes
- Cooking times exclude preparation if using homemade gnocchi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 48g | 16% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 1217mg | 51% |
| Potassium | 934mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 5560IU | 111% |
| Vitamin C | 15mg | 17% |
| Calcium | 596mg | 60% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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