5.0 from 87 votes
Gnocchi Gorgonzola and Radicchio
In this Northern Italian recipe, potato gnocchi are served in a creamy Gorgonzola sauce on a bed of caramelized radicchio and sprinkled with walnuts. Perfect winter comfort food!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 544 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 400 g potato gnocchi 14oz (homemade or store bought)
- 2 Italian chicory radicchio di Treviso
- 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.
Cup of Yum
Notes
- Cooking times don't include making homemade gnocchi.
Nutrition Information
Calories
544kcal
(27%)
Carbohydrates
48g
(16%)
Protein
24g
(48%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
63mg
(21%)
Sodium
1217mg
(51%)
Potassium
934mg
(27%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
5560IU
(111%)
Vitamin C
15mg
(17%)
Calcium
596mg
(60%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 544
% 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.