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Pasta with Gorgonzola Sauce and Radicchio


"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."
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25 m servings 706 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. 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

Per Serving: 706 calories; 60.4 g fat; 23.7 g carbohydrates; 17.1 g protein; 204 mg cholesterol; 724 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

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 ...