Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

By carinem25

Ingredients

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

Details

Servings 4

Preparation

Step 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.
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.
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.