Potato Gnocchi

Here’s the template-style version:

Potato Gnocchi served with Gorgonzola, Radicchio and Walnuts

• Boil Water: Fill a pot with salted water and bring it to a boil.
• Cook Gnocchi: Add the gnocchi and cook until they float (about 2–3 minutes).
• Heat Sauce: In a pan, warm the gorgonzola until it melts into a creamy sauce. Add the radicchio and let it soften slightly.
• Italian Tip – Pasta Water: Save a small splash to adjust the sauce if needed.
• Combine: Transfer the cooked gnocchi into the gorgonzola and radicchio. Toss gently for 30–60 seconds, then add chopped walnuts.
• Serve: Plate, top with a few extra walnuts, and enjoy!