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Pasta with Gorgonzola Sauce and Radicchio
September 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.