Drive away with green broad beans and ricotta
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Gnocchi with radicchio and robiola
ingredients
servings
4
Gnocchi
600 oz
Red radish
1 unit
Onions
1 unit
Extra virgin olive oil
to taste
Robiola cheese
100 oz
Salt
to taste
Pepper
to taste
Grated Parmesan cheese
1 spoon
first courses from Italy - Puglia
Gnocchi with radicchio and robiola
Gnocchi with radicchio and robiola
ready in
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An enveloping first course, tasty and with an irresistible creaminess: Gnocchi with radicchio and robiola!
preparation
step 1
First of all, roughly slice the radicchio, discard the core and the too hard and white parts of the leaves, wash and dry it using a salad spinner or a clean dishcloth. Put it on a cutting board and chop it coarsely with a knife.
step 2
Brown the finely chopped onion in a frying pan with a little oil. Then add the radicchio, salt, pepper and cook for 5-10 minutes on medium heat, as long as the radicchio will not be wilted.
step 3
When the radicchio is cooked, put it in a mixer, add a little olive oil and blend.
step 4
Put the radicchio cream in the pan.
step 5
Cook the potato gnocchi in boiling salted water and when the gnocchi rise to the surface transfer them to the pan with the radicchio cream.
step 6
Mix the gnocchi with the radicchio cream, then remove from the heat and add the robiola. Stir until the robiola has not mixed with the gnocchi.
step 7
Serve your gnocchi with a generous sprinkling of Parmesan cheese.
