Pasta with Gorgonzola Sauce and Radicchio
Ingredients25 m servings 706 cals
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
- Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.
- Cook's Note:
- Use caution when adding salt as gorgonzola can already be fairly salty on its own, and additional salt may not be necessary.
Per Serving: 706 calories; 60.4 g fat; 23.7 g carbohydrates; 17.1 g protein; 204 mg cholesterol; 724 mg sodium. Full nutrition
ReviewsRead all reviews 3
The sauce was very runny. And you'd better love Gorgonzola cheese. In all fairness, I had 2 extra ounces of Gorgonzola cheese that I needed to use before it went off so I just added it to the sa...
Radicchio and gorgonzola are an arranged marriage by the gods themselves. This pasta is that divine. I topped it with some chopped walnuts. As we enjoy the flavors of radicchio and gorgonzola, n...