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Gnocchi Gratin With Pine Nuts And Gorgonzola Dolce

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Ingredients
  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
  Salt To Taste
  Freshly ground pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked

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