Gnocchi with Gorgonzola, Radicchio and Walnuts

Method

1. Finely chop the leek. Finely shred the radicchio. Coarsely chop the walnuts. Set aside.
2. Heat the butter in a large skillet over low heat. Add the anchovy fillets and stir until they melt into the butter.
3. Add the chopped leek and cook gently until softened, being careful not to burn.
4. Add the radicchio, season with a pinch of salt, and stir. Cover the skillet and cook over low heat until the radicchio releases its liquid and wilts, about 5 minutes.
5. Meanwhile, bring a large pot of salted water to a boil for the gnocchi. When the radicchio is soft, add a couple of ladles of the boiling pasta water to the skillet.
6. Add the gorgonzola cheese to the skillet and stir. Pour in the milk and increase the heat slightly to help the cheese melt and create a creamy sauce.
7. Drop the gnocchi into the boiling water. When they float to the surface (after 2-3 minutes), transfer them directly to the skillet using a slotted spoon.
8. Toss the gnocchi with the sauce over medium-high heat until the sauce thickens and coats the gnocchi evenly.
9. Remove from heat. Add the grated Parmigiano-Reggiano and toss well.
10. Plate the gnocchi and garnish with the chopped walnuts. Serve immediately.