Lunch: Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 tablespoons unsalted butter
Cooked Potato Gnocchi
1 tablespoon extra-virgin olive oil
2 ounces thinly sliced pancetta
2 garlic cloves, minced
1 medium head of radicchio (1/2 pound), thinly sliced
1/3 cup heavy cream
1/3 cup whole milk
4 1/2 ounces Gorgonzola dolce, crumbled (1 1/2 cups)
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons fresh bread crumbs
3 tablespoons pine nuts

Instructions

Preheat the oven to 350 °. In a large, nonstick skillet, melt the butter. Add the gnocchi and cook over high heat until browned on the bottom, about 2 minutes. Transfer to a 9-by-13-inch baking dish.
In the same skillet, heat the oil. Add the pancetta and cook over low heat until the fat has rendered, 6 minutes. Add the garlic and cook over moderate heat for 1 minute. Stir in the radicchio, cover and cook until tender, 4 minutes. Add the cream, milk and Gorgonzola and simmer to melt the cheese, 2 minutes. Season with salt and pepper.
Pour the sauce over and around the gnocchi. Top with the Parmigiano-Reggiano, bread crumbs and pine nuts. Bake on the upper rack for 20 minutes, until the gratin is golden. Serve.

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