Gnocchi with Radicchio and Gorgonzola
For several years I have worked at an etching studio near Lucca,
Italy. Once or twice during the 2-3 week residency, I head into
Lucca. I wander the stone streets, I take pictures, I eat. The twocolor
etching is based on one of those photos. The recipe is my best
recollection of a simple primi piatti.
15-20 minutes preparation time; serves four as a first course
1 package of fresh gnocchi
1 head of radicchio, cored and slivered
4 ounces Gorgonzola, broken into pieces
¼ cup pine nuts, toasted
Prepare gnocchi according to package directions. Drain it. Divide it
among four plates.
Immediately scatter the gorgonzola over the hot gnocchi and toss gently.
Scatter the radicchio over the gnocchi.
Scatter the toasted pine nuts over the radicchio.
Drizzle with a small amount of olive oil. Season with salt and pepper
Serve immediately – with a glass of prosecco.