Gnocchi with radicchio and gorgonzola au gratin is an easy recipe to prepare, ideal for cold days like today and above all, you can prepare in advance in the morning or the day before and au gratin only at the last moment as I always do. They are creamy and they are perfect with their unmistakable crust. I love gnocchi very much, I like them in every way and I prepare them very often also because they have a very low cooking time and you can match everything. Do you like gnocchi? So let's prepare them with me. Let's start seeing the ingredients and the recipe to prepare them right away!
Portions
4 people
Ingredients
- 800g Gnocchi
- 1 Radicchio
- 200g Gorgonzola cheese
- 50ml milk
- 50g Parmigiano Reggiano DOP
- Half White Onion
- Extra virgin olive oil
Preparation
Wash and dry the radicchio and cut it into strips.
Peel the onion and chop finely.
Heat two or three tablespoons of extra virgin olive oil in a large pan and fry the onion for a few minutes, stirring until it starts to brown.
Add the radicchio and cook it for 5 minutes, stirring.
Lower the heat, add the gorgonzola and milk and let it melt in low heat.
Boil a pot of lightly salted water and, when it boils, cook the gnocchi.
Drain the gnocchi after two or three minutes of cooking or when they rise to the surface and put them directly in the pan with the sauce.
Mix well as to completely season the radicchio and gorgonzola gnocchi.
Pour all the well mix gnocchi into an ovenproof dish and sprinkle the entire surface with grated Parmesan.
Bake the gnocchi in a preheated oven at 180/200 ° for 25/30 minutes until a golden crust has formed on the surface.
Remove from the oven the gnocchi au gratin with gorgonzola and radicchio and serve hot and steaming.
Buon Appetito!
VARIANTS AND ADVICE
If you want, you can replace milk with pasta cooking water.
You can use the type of radicchio you prefer.
I used sweet and creamy gorgonzola.
If you want, you can prepare the radicchio and gorgonzola gnocchi in advance and then gratin them only in the oven at the last minute.