Gnocchi with Gorgonzola, Radicchio and Walnuts

Method

1. Cook potatoes in cold water, bring to a boil, then let them cool in the same water.
2. Peel potatoes while still warm and pass through a potato ricer.
3. Add salt, a small amount of flour, and half an egg. Knead until you have a smooth dough.
4. On a floured surface, roll the dough into long ropes and cut into gnocchi pieces.
5. Press each gnocchi with a fork to create ridges.
6. Test one gnocchi in boiling water; if it stays intact, the dough is right.
7. For the sauce, thinly slice shallot. Melt butter in a pan with a little water. Add the shallot and cook gently.
8. Add the tougher parts of the radicchio first, then the tender tips. Cook until wilted.
9. Add gorgonzola and stir to melt. Add fresh cream and heat through.
10. Cook gnocchi in salted boiling water until they float (about 2-3 minutes).
11. Add the cooked gnocchi to the sauce. Add chopped walnuts and a pinch of pepper. Toss gently.
12. Serve immediately, decorating with extra walnuts and radicchio leaves.