Time: 30 minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Potato gnocchi Gluten-free pasta from Venice
1 radicchio from Chioggia
1 tin pesto of artichokes Pasta di Venezia
100 g of butter
100 g walnuts kernels
4 thyme sprigs
Extra virgin olive oil
Salt up
ground black pepper

Procedure
Take the radicchio and sfogliatelo all eliminating the white part to the heart, put everything in a bowl with cold water.
Rinse the radicchio several times in the water, this step serves to eliminate the bitter part of radicchio;at this point take more leaves and cut into very thin strips poured into a glass bowl and seasoned the radicchio with two tablespoons of extra virgin olive oil and a pinch of salt until. Heat a pan and pour the butter, let it melt over a gentle flame for a few minutes as soon as everything is well melted put aside.
Fill a pot with water, put it on the stove and bring to a boil, add salt and cook the gluten-free gnocchi , cook for about 4 minutes; in the meantime, chop the walnuts on a cutting board with a knife.
Drain the gluten-free gnocchi in the butter and let it freeze in the pan for a few minutes, sprinkle with a pinch of black pepper;take 4 soup plates and put a bunch of radicchio in the center, complete the dish with the gnocchi in the center a tablespoon of artichoke pesto, walnuts and a sprig of thyme.

Recipe by Chef Marco Scaglione
Photos Francesco Bolognini