This rich and flavorful sauce is the perfect match for bitter radicchio. It is incredibly easy to make and goes well with any type of (preferably fresh) pasta. My favorite pasta to have this with is gnocchi. The light and fluffy potato pasta goes well with the rich sauce. Garnish with Parmesan cheese and parsley.

Gallery

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

706 calories; protein 17.1g 34% DV; carbohydrates 23.7g 8% DV; fat 60.4g 93% DV; cholesterol 203.6mg 68% DV; sodium 723.7mg 29% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/28/2016
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 next time I will double those amounts in the recipe. Take note that the serving sizes are extremely generous 1 serving fed two people. Thank you for the recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
09/27/2017
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 sauce. But I think even 8 oz. instead of 10 oz. would have been too much. We liked the radicchio but 2 cups wasn't enough for the sauce. Luckily I went ahead and wilted a whole head thinking I'd use the remainder in another recipe instead I added it to this one & still wished that I would have had more to add. It really helps to cut/compliment the flavor of the Gorgonzola. It didn't take 5 minutes to wilt the radicchio on medium heat on my stovetop. I didn't add any extra salt as the cheese provided plenty. We didn't even notice the taste of the nutmeg so you might want to taste this & add more as you go along. I'll try this recipe again using 4 oz. Gorgonzola & 4 oz. of something else. I think I'll also use either rotini or campanelle pasta in place of the gnocchi. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/27/2017
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 sauce. But I think even 8 oz. instead of 10 oz. would have been too much. We liked the radicchio but 2 cups wasn't enough for the sauce. Luckily I went ahead and wilted a whole head thinking I'd use the remainder in another recipe instead I added it to this one & still wished that I would have had more to add. It really helps to cut/compliment the flavor of the Gorgonzola. It didn't take 5 minutes to wilt the radicchio on medium heat on my stovetop. I didn't add any extra salt as the cheese provided plenty. We didn't even notice the taste of the nutmeg so you might want to taste this & add more as you go along. I'll try this recipe again using 4 oz. Gorgonzola & 4 oz. of something else. I think I'll also use either rotini or campanelle pasta in place of the gnocchi. Read More
(2)
Rating: 4 stars
03/28/2016
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 next time I will double those amounts in the recipe. Take note that the serving sizes are extremely generous 1 serving fed two people. Thank you for the recipe. Read More
(2)
Rating: 3 stars
11/03/2017
I made this with pasta based on reviews and also cut the Gorgonzola to 6 oz and then added around 6 oz of Gouda. The initial taste was wonderful but it was very rich. I do wish I had chopped my radicchio a lot finer though. Read More
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