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
- 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 to a 9-by-13-inch baking dish.
- In the same skillet, heat the oil.
- Add the pancetta and cook over low heat until the fat has rendered, 6 minutes.
- Add the garlic and cook over moderate heat for 1 minute.
- Stir in the radicchio, cover and cook until tender, 4 minutes.
- Add the cream, milk and Gorgonzola and simmer to melt the cheese, 2 minutes.
- Season with salt and pepper.
- Pour the sauce over and around the gnocchi.
- Top with the Parmigiano-Reggiano, bread crumbs and pine nuts.
- Bake on the upper rack for 20 minutes, until the gratin is golden.
- 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)