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Recipes
Gnocchi with Gorgonzola PDO sauce, radicchio, hazelnuts and thyme

First Course

DIFFICULTY

Gnocchi with Gorgonzola PDO sauce, radicchio, hazelnuts and thyme

Ingredients

  • 500 g Whole Wheat Gnocchi
  • 300 g Gorgonzola PDO
  • 30 g Butter
  • 30 g Flour
  • 150 g Full-Fat Milk
  • 2 Radicchio Tufts
  • Hazelnuts
  • 1 Red onion
  • Evo oil
  • Salt
  • Black pepper

Preparation

  1. Wash radicchio and onion and slice.
  2. In a non-stick pan add a dash of evo oil and brown the onion for a few minutes over medium heat.
  3. Add the radicchio and cook over high heat for a few minutes.
  4. Season with salt and pepper and set aside.
  5. For the Gorgonzola PDO sauce, melt the butter in a pot over low heat, add the sieved flour and the full-fat milk.
  6. Whisk quickly until the mixture becomes dense.
  7. Add Gorgonzola PDO cut in small pieces and let it melt.
  8. Season with salt and pepper, and stir well.
  9. Set aside.
  10. Cook the gnocchi in abundant salted water until they raise to the surface.
  11. Drain with a strainer and transfer to the pan with the radicchio.
  12. Sauté over low heat and add the Gorgonzola PDO sauce.
  13. Serve hot with ground hazelnuts and fresh thyme.