The Porta Romana Atelier: Gentle Pan-Seared Gnocchi with Caramelized Radicchio and Vermouth Brown Butter

Instructions

1. 1

   Trim and cut 1 medium head radicchio di Treviso or Chioggia into 1-inch ribbons, slice 1 medium shallot, and tear 3 oz prosciutto di Parma into bite-sized strips.

   4 min

   Tip: Keeping the radicchio ribbons generous ensures they retain a tender-crisp bite rather than turning soggy in the pan.

2. 2

   Set a large, heavy skillet over medium heat. Warm 1 tbsp extra virgin olive oil and gently sear the torn 3 oz prosciutto di Parma until crisp and golden, about 3 minutes. Transfer with a slotted spoon to a paper towel, leaving the savory rendered fat in the pan.

   3 min

   Tip: Do not rush the sear; medium heat allows the prosciutto to crisp without turning brittle or salty.

3. 3

   Melt 1 tbsp unsalted butter directly into the pan drippings over medium-high heat. Add 1 lb fresh potato gnocchi straight from the package in a single layer. Pan-sear undisturbed for 3 to 4 minutes until a crisp, golden crust forms on the bottom, then toss gently and cook 2 minutes more until plump and crisp on the edges. Transfer to a warmed plate.

   6 min

   Tip: Resist the urge to boil them first. Pan-searing raw gnocchi directly creates an architectural marvel: a crackling exterior cradling a cloud-like interior.

4. 4

   Return the skillet to medium heat and melt 1 tbsp unsalted butter. Add the sliced 1 medium shallot and 6 fresh sage leaves, cooking for 1 minute until fragrant. Add the ribbons of 1 medium head radicchio di Treviso or Chioggia, tossing gently for 2 to 3 minutes until just wilted around the edges but still vibrant ruby-purple.

   3 min

   Tip: Gentle pan-searing coaxes out the chicory's natural sugars, transforming sharp winter bitterness into a nuanced, nutty sweetness.

5. 5

   Pour in 0.25 cup dry vermouth, scraping up any caramelized fond from the bottom of the pan, and simmer for 1 minute until reduced by half. Return the crisped gnocchi to the pan along with the remaining 1 tbsp unsalted butter. Toss vigorously for 1 minute over low heat until an emulsified, glossy glaze coats every piece. Season with 0.25 tsp flaky sea salt and 0.25 tsp freshly cracked black pepper.

   2 min

   Tip: The vermouth is your load-bearing acid here; its aromatic botanical notes cut the buttery richness and highlight the radicchio's depth.

6. 6

   Remove the pan from the heat. Fold in the crisped 3 oz prosciutto di Parma and 0.33 cup Parmigiano-Reggiano. Divide immediately between two shallow bowls, finishing with extra shaved Parmigiano if desired.

   1 min

   Tip: Adding the cheese off the heat prevents clumping and builds a smooth, velvety finish.