Gnocchi Gratin With Pine Nuts And Gorgonzola Dolce Recipe
Ingredients
| Unsalted butter | 2 Tablespoon | |
| Cooked Potato Gnocchi | ||
| Extra virgin olive oil | 1 Tablespoon | |
| Pancetta | 2 Ounce, thinly sliced | |
| 2 medium garlic cloves, very finely chopped | ||
| 1 medium head of radicchio thinly sliced | ||
| Heavy cream | 1/3 Cup (16 tbs) | |
| Whole milk | 1/3 Cup (16 tbs) | |
| 4 1/2 ounces Gorgonzola dolce, crumbled | ||
| Ground pepper | 1 To taste | |
| 1/2 cup freshly grated | ||
| Parmigiano-Reggiano cheese | ||
| Bread crumbs | 3 Tablespoon | |
| Pine nuts | 3 Tablespoon | |
| Salt | 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.
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.
Chef
