- 2 lbs of potatoes
- 1 lb of flour
- 1 egg
- Pinch of salt
- ½ lb Gorgonzola DOP Cheese
- 1 glass of whole milk
- 2 leaves or stalks of radicchio
- Black pepper
- Extra virgin olive oil
- 3.5 oz Parmigiano reggiano cheese
- 4 oz Walnuts (chopped)
Peel, boil and mash the potatoes. Add one egg, a pinch of salt and flour to the mashed potatoes and mix together until the mixture is compact and smooth. Don’t over knead as it should stay soft.
In one pan, cook gorgonzola and milk together until gorgonzola is completely melted (it takes approximately 5 min after the milk boils). Turn it off, add black pepper and parmigiano reggiano cheese, stir all together.
In a separate pan, sauté the shallot in olive oil, then add radicchio (cut radicchio in pieces first) and cook it for approximately 10 min.
Cook gnocchi. When al dente, drain gnocchi water out (but always keep some hot water aside to add to the gnocchi if too dry). Add both gorgonzola sauce and radicchio to the gnocchi and stir all together in a pan on low flame until they are well mixed and creamy, add the hot water from the gnocchi cooking if too dry. Garnish the top of each serving with chopped walnuts to taste. Serve.