Gnocchi with Radicchio & Gorganzola Sauce



Homemade Gnocchi:

Radicchio & Gorgonzola Sauce:


Homemade Gnocchi:

  1. Cook potatoes in the skins. Rice the potatoes when the potatoes are still hot to allow access steam to escape. ( to much moisture in the potatoes will make gummy gnocchi).
  2. Mix riced potatoes, egg and flour into a dough.
  3. Cut the dough into pieces and then shape the pieces into sausage-like rolls that are the thickness of a finger. Cut these into pieces 1 inch long.
  4.  Press each piece with your thumb against a fork- this should give each piece  the appearance of a shell with a ridged pattern on it’s back.
  5.  In a pot, bring water to a low boil and place the gnocchi in the pot. After some time, some of gnocchi will float and some will not. The gnocchi should cook for 3-5 minutes depending on the size. Remove the gnocchi with a perforated spoon and let cool.

Radicchio and Gorgonzola Sauce:

  1. Slice radicchio thinly 
  2. Place in a frying pan with water and blanche for minutes
  3. Add cheese, milk and butter to the radicchio and let cook for 10 minutes. Add walnuts.
  4.  Mix with gnocchi. Sprinkle parmesan cheese and walnuts and serve!