Pasta with Gorgonzola Sauce and Radicchio

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top 2 to 4 minutes. Drain.

Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.

Pour heavy cream into the same skillet and bring to a simmer over medium heat about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated about 2 minutes. Season with nutmeg salt and black pepper. Stir in radicchio. Add gnocchi and toss to coat.