Ricotta gnocchi with radicchio and guanciale

Very simple and tasty. Replace guanciale with pancetta or speck. I add plenty of radicchio for a complete meal.

INGREDIENTS FOR 2

GNOCCHI

250 G WELL-DRAINED RICOTTA

125 G ITALIAN 00 FLOUR

1 EGG

NUTMEG

SALT

PEPPER

GRATED PARMIGIANO

SAUCE

2 RED RADICCHIO HEADS

80 G GUANCIALE

EXTRA VIRGIN OLIVE OIL

I mix ricotta, egg, salt, pepper and nutmeg in a bowl.

I gradually add flour and mix quickly, then turn onto surface. Do not make firm; add flour only for wet ricotta or gnocchi become hard.

I form a ball.

I roll ropes and cut gnocchi, adding a little flour if needed.

I make all and prepare sauce.

I wash, slice and soften radicchio in extra virgin olive oil with salt and pepper.

I cook with water if needed.

I brown guanciale in its own fat without oil.

I boil gnocchi in salted water and remove when floating.

I add to radicchio.

I gently mix with cooking water and Parmigiano, plate and add hot, crisp guanciale.

Enjoy with a good red wine.