Gnocchi Gratin With Pine Nuts And Gorgonzola Dolce
|Unsalted butter||2 Tablespoon|
|Cooked potato gnocchi||1 Cup (16 tbs)|
|Extra virgin olive oil||1 Tablespoon|
|Thinly sliced pancetta||2 Ounce|
|Garlic clove||2 Medium, very finely chopped|
|Radicchio head||1 Medium, thinly sliced|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Whole milk||1⁄3 Cup (5.33 tbs)|
|Gorgonzola dolce||4 1⁄2 Ounce, crumbled|
|Gorgonzola dolcelatte||4 1⁄2 Ounce, crumbled|
|Freshly grated parmigiano reggiano cheese||1⁄2 Cup (8 tbs)|
|Fresh bread crumbs||3 Tablespoon|
|Pine nuts||3 Tablespoon|
|Freshly ground pepper||To Taste|
1. Preheat the oven to 350° In a large nonstick skillet, melt the butter. Add the gnocchi and cook over high heat until browned on the bottom, about 2 minutes. Transfer the browned gnocchi to a 9-by-13-inch baking dish.
2. In the same skillet, heat the olive oil. Add the sliced pancetta and cook over low heat until the fat has rendered, about 6 minutes. Add the chopped garlic and cook over moderate heat for 1 minute. Stir in the sliced radicchio, cover and cook until tender, about 4 minutes. Add the heavy cream, milk and Gorgonzola dolce and simmer over moderately low heat just until the cheese has melted, about 2 minutes. Season the sauce with salt and pepper.
3. Pour the sauce over and around the gnocchi in the baking dish. Top with the grated Parmigiano-Reggiano, fresh bread crumbs and pine nuts. Bake on the upper rack for 20 minutes, until the gratin is golden.