Gnocchi with radicchio and mushrooms

This week is the first of June, can you believe it? But hey, new month, new VotM. So, June’s Veggie of the Month is…

radicchio!

If you have only had it in your salad, definitely try cooking it this month. Like in my recipe for gnocchi with radicchio and mushrooms! If you are not sure if you like the characteristic bitter flavor. cut out the white parts of the leaves. They contain the better part of the bitters (but because they are actually good for you, you might want at least try it once).

 

Gnocchi with radicchio and mushrooms - Gourmet Elephant

 

Gnocchi with radicchio and mushrooms - Gourmet Elephant

 

Gnocchi with radicchio and mushrooms - Gourmet Elephant

 

Gnocchi with radicchio and mushrooms - Gourmet Elephant

 

Gnocchi with radicchio and mushrooms

What you need:
200g Radicchio
2 tbsp. olive oil
150g mushrooms
500g fresh gnocchi
100ml cream (I used low-fat)
50ml white wine
1 tbsp. balsamic vinegar
salt
pepper
garlic powder

 

What you do:
Wash and finely slice the radicchio and the mushrooms. In a large pan, heat the olive oil over medium heat. Add the radicchio and cook for 10 minutes, stirring occasionally. Meanwhile, bring salted water to a boil in medium sized pot. Cook the gnocchi according to package instructions, strain and set aside.

After 10 minutes, remove the radicchio from the pan. In the same pan over medium-high heat, cook the mushrooms until slightly browned. Add the white wine and balsamic vinegar, let most of the fluid evaporate. Add the radicchio and mix, then add the cream and season with salt, pepper and garlic powder. Add the gnocchi, mix well and serve immediately.

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