Wash and chop the radicchio; transfer it to a pot with a drizzle of extra virgin olive oil. Season with salt and pepper and cook for about 10 minutes, until tender. Meanwhile, prepare the walnut cream: blend the walnuts, 30g of Parmesan cheese, and the cooking cream. You'll obtain a thick cream. Set aside. Use the remaining Parmesan cheese to shape the wafer, which will add a crunchy touch to the dish. Simply spread the cheese in the pan, covering it with a sheet of parchment paper. Place the pan on the stove and cook, covered, until completely melted and golden. Let it cool. It's time for the Nonna Rina potato gnocchi: plunge them into plenty of boiling salted water, draining them as soon as they float to the surface. Combine them with the stewed radicchio, add a ladle of the gnocchi cooking water, and the walnut cream. Stir gently to combine all the flavors. Finish with the crumbled crispy Parmesan wafer and... ready! Enjoy!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
