Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

Name: Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (1 1/2 cups); Salt and freshly ground pepper; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 3 tablespoons fresh bread crumbs; 3 tablespoons pine nuts

Servings: persons

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 (1 1/2 cups)
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons fresh bread crumbs
3 tablespoons pine nuts

1
Preheat the oven to 350.
2
In a large, nonstick skillet, melt the butter.
3
Add the gnocchi and cook over high heat until browned on the bottom, about 2 minutes.
4
Transfer to a 9-by-13-inch baking dish.
5
In the same skillet, heat the oil.
6
Add the pancetta and cook over low heat until the fat has rendered, 6 minutes.
7
Add the garlic and cook over moderate heat for 1 minute.
8
Stir in the radicchio, cover and cook until tender, 4 minutes.
9
Add the cream, milk and Gorgonzola and simmer to melt the cheese, 2 minutes.
10
Season with salt and pepper.
11
Pour the sauce over and around the gnocchi.
12
Top with the Parmigiano-Reggiano, bread crumbs and pine nuts.
13
Bake on the upper rack for 20 minutes, until the gratin is golden.
14
Serve.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, Cooked Potato Gnocchi, 1 tablespoon extra-virgin olive oil, 2 ounces thinly sliced pancetta, and more.

Yes, Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!