Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

• 2 tablespoons unsalted butter
• Cooked Potato Gnocchi
• 1 tablespoon extra-virgin olive oil
• 2 ounces thinly sliced pancetta
• 2 garlic cloves, minced
• 1 medium head of radicchio (1/2 pound), thinly sliced
• 1/3 cup heavy cream
• 1/3 cup whole milk
• 4 1/2 ounces Gorgonzola dolce, crumbled (1 1/2 cups)
• Salt and freshly ground pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons fresh bread crumbs
• 3 tablespoons pine nuts

1. Preheat the oven to 350.
2. In a large, nonstick skillet, melt the butter.
3. Add the gnocchi and cook over high heat until browned on the bottom, about 2 minutes.
4. Transfer to a 9-by-13-inch baking dish.
5. In the same skillet, heat the oil.
6. Add the pancetta and cook over low heat until the fat has rendered, 6 minutes.
7. Add the garlic and cook over moderate heat for 1 minute.
8. Stir in the radicchio, cover and cook until tender, 4 minutes.
9. Add the cream, milk and Gorgonzola and simmer to melt the cheese, 2 minutes.
10. Season with salt and pepper.
11. Pour the sauce over and around the gnocchi.
12. Top with the Parmigiano-Reggiano, bread crumbs and pine nuts.
13. Bake on the upper rack for 20 minutes, until the gratin is golden.
14. Serve.

unsalted butter, extravirgin olive oil, pancetta, garlic, head of radicchio, heavy cream, milk, gorgonzola dolce, salt, cheese, bread crumbs, pine nuts

Taken from www.foodandwine.com/recipes/gnocchi-gratin-pine-nuts-and-gorgonzola-dolce (may not work)