Pear and Walnut Salad
Add potatoes to a medium pot and fill with cold water just to cover. Season cooking water with salt (it should taste like the sea) and bring to a boil; lower heat and simmer until potatoes are tender but not overcooked, about 10-12 minutes.
Drain and let dry out slightly. While still warm, peel skin off potatoes, cut into quarters, and push through a ricer or food mill. Gently combine riced potatoes with remaining ingredients, being careful not to overmix.
On a floured board, divide dough into six pieces and roll each piece into a ¾ inch thick log. Cut each log into ½ inch long pieces. If desired, roll each piece on the back of a fork to create ridges.
Lay out cut pieces on a lightly floured tray.
To cook, bring a large pot of salted water to a boil. Boil in batches, dropping in a few at a time; gnocchi are ready when they float to the surface. Remove with a slotted spoon onto a lightly greased tray.
Bring cream to simmer in heavy medium saucepan over medium heat.
Add Gorgonzola, whisking until melted.
Just before serving, whisk in lemon juice. To assemble dish, add cooked, drained gnocchi to saucepan and toss through to coat.
Heat grill to high. Combine garlic, vinegar and olive oil; toss well to coat radicchio. Season very generously with salt and pepper.
Grill until nicely charred, about 3-5 minutes.
Transfer to bowl and cover with clingfilm; this will allow radicchio to soften slightly. Dress with additional extra virgin olive oil before serving.