1/8 tsp ground nutmeg
1 Tbsp olive oil
1 cup Gorgonzola
1 ½ cups heavy cream
2 cups gnocchi
2 cups chopped radicchio
salt and pepper to taste
Bring a large pot of water to the boil. Add a pinch of salt and the gnocchi to the boiling water. Wait two to four minutes until the gnocchi floats to the top and drain.
Heat olive oil in a skillet over medium heat. Add the radicchio and cook until softened. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
Pour the cream into the same skillet and bring to a simmer over medium heat. Add the Gorgonzola in chunks and whisk until it is melted and evenly incorporated. Season with nutmeg, salt, and black pepper. Stir in radicchio, add gnocchi and toss to coat.
Cooks in: 20 minutes
Pairs well with Survivor Chenin Blanc.