Potato gnocchi with radicchio, gorgonzola and walnuts

Ingredients

for 4 servings

• extra virgin olive oil 20 g
• leeks 80 g in rounds
• red radicchio 300 g in strips
• fresh potato gnocchi 700 g
• fine salt 2 Liffo spoons
• mild gorgonzola 100 g in medium dice
• parmigiano reggiano 20 g
• walnuts 20 g chopped

Allergens: gluten, eggs, milk, tree nuts

Setting up Liffo

Container 1

In the first container put 20 g of extra virgin olive oil and 80 g of leeks, in rounds.

Container 2

In the second container put 100 g of red radicchio, in strips.

Container 3

In the third container put 100 g of red radicchio, in strips.

Container 4

In the fourth container put 100 g of red radicchio, in strips.

Container 5

In the fifth container put 360 g of fresh potato gnocchi.

Container 6

In the sixth container put 340 g of fresh potato gnocchi and 2 Liffo spoons of fine salt.

Container 7

In the seventh container put 100 g of mild gorgonzola, in medium dice.

Container 8

In the eighth container put 20 g of parmigiano reggiano and 20 g of walnuts, chopped.

• Select when the recipe should be ready

Liffo needs 21 minutes of cooking for this dish.