Brown Butter and Radicchio Gnocchi

Creamy, bitter, herby and perfectly comforting... a fall favorite that's so quick to throw together.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

-Brown the butter in a medium pot and once it is golden brown and smells nutty, add the shallot and cook on medium heat for a minute. -Add the cauliflower florets and continue to cook on medium for about two minutes, or just until the florets soften and turn a bit brown. -Throw in the chopped radicchio and cook for about a minute then add the raw gnocchi, the stock, and the milk. If you want to make this vegan, just use all vegetable stock. -Cook the gnocchi until they are pillowy and well coated and the sauce has reduced to a creamy, thick mixture. Adjust with more milk or stock as needed as the gnocchi cook. -Finish the dish with fresh chopped thyme, red wine vinegar and a good shaving of pecorino cheese and serve immediately