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Gnocchi With Radicchio, Speck And Gorgonzola: The Perfect Recipe

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Nutritional information

225
calories

Gnocchi With Radicchio, Speck And Gorgonzola: The Perfect Recipe

  • 1 hour and 30 minutes
  • Serves 6
  • Easy

Directions

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Speck and radicchio dumplings are one of those recipes that save you when you don’t know what to do or when you want to make a quick dish for a short lunch break.

It is certainly not a gourmet pasta dish, but the combination of the bitter taste of radicchio and the smoky sweetness of speck is a small masterpiece.

You will not need expensive or refined ingredients. On the contrary, they are very seasonal products, given that in January, the Treviso radicchio.

If you want to add a slice of sweet Gorgonzola to combine it with a light cream cheese, no one is offended. Quite the opposite!

Ingredients for making gnocchi with radicchio and speck

6 servings

  • 400 grams of potatoes
  • 100 grams of flour
  • 2 eggs
  • 10 grams of salt and pepper
  • a pinch of cinnamon
  • 5 grams of nutmeg

For the radicchio and speck dressing

How to make gnocchi with radicchio and speck

Late Treviso radicchio, risotto with radicchio, recipes with radicchio

Boil the potatoes for 30 minutes, then drain and cool with cold water and peel them.

Mash them with a potato masher and place them on a cutting board. Add the flour, eggs, salt, pepper, nutmeg, and cinnamon, then mix until you get a homogeneous and firm mixture that does not stick to your fingers.

Homemade potato gnocchi, recipe gnocchi with radicchio, speck and Gorgonzola

Flour the pastry board again, take a little dough, and form loaves, rolling them under the palms of your hands.

Cut the gnocchi relatively small, 1.5 cm sideways, place on a floured tray and leave to rest for 2 hours.

Now let’s move on to the dressing of speck and radicchio. Wash the radicchio well and cut it into strips.

Cut the speck into cubes, then brown it in a pan for 10 minutes with olive oil.

When it’s ready, remove it and set it aside.

Mash the garlic and chop the shallots, then stew them for 10 minutes in 8 tablespoons of olive oil, always using the same pan. Add the radicchio and cook gently for 15 minutes.

Cook the gnocchi in salted water, then drain and toss them in a pan, toss with speck and radicchio, and add a Parmigiano Reggiano and Gorgonzola sprinkling.

Stir well, and then serve a small, large plate of gnocchi!

Which wine to pair with radicchio, speck and Gorgonzola gnocchi?

We choose a spicy and fresh red wine, not too tannic like the Montepulciano Cerasuolo from the Praesidium winery. Prosecco, Champagne, or Franciacorta are excellent alternatives to degrease the dish with bubbles and great acidity.

If you want to combine a cocktail, make a Margarita.

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