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Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

I usually bake gnocchi in gratins, relieving me of the stress of last-minute cooking. Good, light potato gnocchi can take a really lush sauce such as this one from Emilia-Romagna, which is creamy and fragrant with stewed radicchio, seared pancetta, crunchy pine nuts and a mild Gorgonzola dolce, also called dolcelatte.

  • ACTIVE: 1 HR 25 MIN
  • TOTAL TIME: 4 HRS 30 MIN
  • SERVINGS: 4 to 6
  • Make-Ahead
  • Staff Favorite
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Recipe

Ingredients

  1. 2 tablespoons unsalted butter
  2. Cooked Potato Gnocchi
  3. 1 tablespoon extra-virgin olive oil
  4. 2 ounces thinly sliced pancetta
  5. 2 garlic cloves, minced
  6. 1 medium head of radicchio (1/2 pound), thinly sliced
  7. 1/3 cup heavy cream
  8. 1/3 cup whole milk
  9. 4 1/2 ounces Gorgonzola dolce, crumbled (11/2 cups)
  10. Salt and freshly ground pepper
  11. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  12. 3 tablespoons fresh bread crumbs
  13. 3 tablespoons pine nuts

Directions

  1. Preheat the oven to 350°. In a large, nonstick skillet, melt the butter. Add the gnocchi and cook over high heat until browned on the bottom, about 2 minutes. Transfer to a 9-by-13-inch baking dish.
  2. In the same skillet, heat the oil. Add the pancetta and cook over low heat until the fat has rendered, 6 minutes. Add the garlic and cook over moderate heat for 1 minute. Stir in the radicchio, cover and cook until tender, 4 minutes. Add the cream, milk and Gorgonzola and simmer to melt the cheese, 2 minutes. Season with salt and pepper.
  3. Pour the sauce over and around the gnocchi. Top with the Parmigiano-Reggiano, bread crumbs and pine nuts. Bake on the upper rack for 20 minutes, until the gratin is golden. Serve.

Make Ahead

    The sauce can be refrigerated overnight. Reheat gently.

Wine

The flavor of this dish is more about the rich, mildly tangy Gorgonzola dolce than the gnocchi themselves, making it ideal for a red wine with zesty acidity. Bonny Doon's lively 2005 Ca' del Solo Sangiovese has the zip and bright cherry fruit to match perfectly here; the cocoa-inflected 2005 Pepi Sangiovese is another good option.

Reviews

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User Reviews

(Average Rating)

Brilliant dish!!!

Posted by: Prufrock on October 13, 2008

rating

This dish was pretty good.  It has lots of flavors but my husband and I both thought that it needed something more to balance out the flavors.  I will put a little more parmigiano and milk next time.  The flavor of the gorgonzola gets lost in the dish but overall, I thought it was an interesting, innovative take on gnocchi. 

Posted by: chicagocook on February 4, 2008

rating
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