Gnocchi Anelletti

Radicchio Gorgonzola Cream Sauce

The Pasta
While the world of pasta shapes can be confusing in names, it’s otherwise pretty straight forward. Pasta A exists because of sauce or region B. But the creation of this weirdo imposter gnocchi anelletti has no real history nor an accompanying style of sauce. It was created seemingly to get all the benefits of a gnocchi - the ridged edges for picking up sauce and the light and airy feel in spite of their dense appearance - without actually mixing potatoes, cheese and flour. These cheating gnocchi are great though because they can scoop up tons of sauce on one side, and be completely coated on another. Think of them as like tiny cups or spoons to deliver you the goods in as gluttonous a way as possible.

The Recipe
Radicchio is a very dividing vegetable. A member of the chicory family, radicchio tends to be one of the most bitter and sometimes offensively bitter bites you can taste. That’s why it’s often mixed with other things, and that’s why I mixed it with other things. Cooked down, radicchio loses some of that edge, but it also helps when you mix it with a creamy and pungent cheese like gorgonzola that competes for tastes bud real estate. The final bite is something you would expect off of a cheese board, but it works well because these gnocchi impersonators are very light. And while this necessarily healthy it is exactly the type of pasta you need for comfort as the days grow shorter.

Servings: 4 - Time: ~30 mins - Difficulty: 1 - Itsa Easy

Ingredients & Mise en Place

17.6 oz. gnocchi anelletti (napoletani)
4 cups radicchio - white thick parts removed, and then red leaves chopped into 1” pieces/squares

4 small onions - quartered and sliced very thin

8 oz. crumbled gorgonzola

2 ½ cups heavy cream

2 cups chopped walnuts

2 tbsp. unsalted butter

grated parmigiano-reggiano

extra virgin olive oil
sea salt

pepper

Directions

Bring a pot of heavily salted water to a boil.



In a small sauté pan over medium heat toast walnuts. No oil or any other fat should be added. Once they begin to get fragrant and show some color, remove from heat and reserve in a bowl.



Melt butter in a large deep sauté pan over medium heat. Once melted add in the onions and let them slowly caramelize for about 15-20 minutes. Stirring frequently and adding water whenever they begin to look too dry or that they may begin to burn. Once they are very soft and almost jammy, you can add in 3 cups of the radicchio, salt and pepper to taste, and stir frequently until soft. About 5 minutes.



Add the pasta to the water and cook until just a little under al dente - about 7 minutes. 



While the pasta cooks, slowly add the cream to the sauté pan while stirring. Continue to stir to ensure that the cream does not curdle, and then add in the gorgonzola. Bring to a simmer, and break up large chunks of the cheese if needed to ensure an even melt of the cheese.



In a small sauté pan, heat about 1 tablespoon of extra virgin olive oil over medium high heat and fry up the remaining radicchio. Remove from the heat after a minute or two once brown and soft, and then add to a paper towel lined plate.



Once the pasta is done cooking, strain and add to the radicchio gorgonzola sauce. Stir to incorporate and cook for an additional minute. 


To plate, divide into four portions and top with toasted walnuts and fried radicchio. Serve with grated parmigiano-reggiano for extra salt and cheese if needed.