Pasta with Gorgonzola Sauce and Radicchio

Pasta with Gorgonzola Sauce and Radicchio
  • PREP TIME
    5 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    25 mins
  • SERVING
    4 People
  • VIEWS
    15

Embrace the luxurious combination of creamy Gorgonzola and pleasantly bitter radicchio in this simple yet elegant pasta dish. A symphony of textures and flavors awaits as the rich sauce envelops your favorite pasta, creating a truly unforgettable culinary experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    204 mg
  • Fiber
    1 g
  • Protein
    17 g
  • Saturated Fat
    36 g
  • Sodium
    724 mg
  • Sugar
    0 g
  • Fat
    60 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
4 mins

Bring a large pot of lightly salted water to a rolling boil. Gently add the gnocchi and cook until they float to the surface, approximately 2-4 minutes. Drain immediately and set aside, reserving about 1/2 cup of pasta water. (2-4 minutes)

02

Step
5 mins

While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the chopped radicchio and sauté until softened and slightly wilted, about 5 minutes. Remove the radicchio from the skillet and set aside. (5 minutes)

03

Step
7 mins

Pour the heavy cream into the same skillet and bring to a gentle simmer over medium heat, about 5 minutes. Add the crumbled Gorgonzola cheese and whisk continuously until the cheese is fully melted and the sauce is smooth and creamy, about 2 minutes. Season the sauce with freshly grated nutmeg, sea salt, and freshly ground black pepper to taste. (7 minutes)

04

Step
1 mins

Return the sautéed radicchio to the skillet with the Gorgonzola cream sauce. Stir to combine. Add the cooked gnocchi to the sauce and toss gently to coat evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

05

Step

Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley, if desired.

For an even more intense Gorgonzola flavor, use Gorgonzola Piccante.
If you don't have gnocchi on hand, this sauce is also excellent with penne, rigatoni, or fettuccine.
Toasted walnuts or pecans make a delightful crunchy topping.
Adjust the amount of radicchio to your liking, depending on how much bitterness you prefer.
Don't overcook the gnocchi. They should be tender but still hold their shape.

Bernita Kshlerin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 5 Ratings)
Total Reviews: (9)
  • Kavon Kihn

    I served this at a dinner party, and everyone raved about it!

  • Arnold Rodriguez

    This recipe was amazing! The Gorgonzola and radicchio were a match made in heaven. My family loved it!

  • Blaze Ziemann

    Easy to follow instructions and a delicious result!

  • Lacey Kutch

    The key is to not overcook the gnocchi.

  • Danika Von

    I added a little bit of white wine to the sauce, and it really elevated the dish.

  • Cornell Hickle

    The nutmeg adds such a warm and comforting note to the sauce.

  • Gerda Wilkinson

    I used gluten-free gnocchi, and it turned out great!

  • Moises Grimes

    I've made this recipe several times now, and it's always a hit. The sauce is so rich and flavorful.

  • Darrion Miller

    I couldn't find radicchio, so I used endive instead, and it worked perfectly.

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