Gnocchi al radicchio

ricette9 big

  • 1 Head radicchio
  • 2 Tbsp Unsalted Butter
  • 1 Cup Heavy Cream
  • ½ Cup Tomato Sauce
  • ¼ Tsp Salt
  • 1 pound Potato Gnocchi
  • 3 Oz Provolone, Grated (Substitute Mozzarella)


Wash and dry the radicchio. Cut into thin strips. Melt the butter in a large skillet and sauté the radicchio until wilted. Pour in the Lombardo Marsala and bring to a simmer for 5 minutes. Stir in the cream and cook until slightly reduced. Fold in the tomato sauce and add a pinch of salt. Bring a large pot of water to a boil and add salt. Cook the gnocchi in the boiling water. Remove the gnocchi with a slotted spoons as the rise to the surface. Divide the gnocchi into 4 buttered baking dishes and spoon the sauce over the top. Sprinkle generously with the Provolone. Place under a preheated broiler until the Provolone melts, about 8 minutes. Serve while hot.