For the gnocchi:
• 2 pounds baking potatoes, scrubbed and unpeeled
• 2 cups all-purpose flour, plus extra
• 1 egg
• Freshly grated nutmeg
• 2 tablespoons Grana Padano, grated
For the sauce:
• 2 tablespoons extra-virgin olive oil
• 2 shallots, diced
• 1 pound zucchini, thinly sliced
• 1 head of radicchio salad
• ½ cup chicken stock
• 9 ounces Gorgonzola cheese
• Freshly ground pepper
Place the potatoes in a large pot with enough water to cover by 2 inches. Bring to a boil and cook until tender when pierced with the point of a knife, about 20 minutes. While still hot, peel, and put them through a ricer onto a floured work surface. Allow to cool.
Gently knead the potatoes with 1½ cups flour, and the one egg adding more flour if needed. Be careful not to add too much, as it can make the gnocchi heavy and dense. Season with salt and grated nutmeg, and add the Grana Padano. Roll the dough into long coils, and cut into ½-inch pieces. Roll the pieces off a gnocchi board or the tines of a fork to create ridges. Spread the gnocchi out on a floured surface so they don't stick together.
Bring a large pot of water to a boil to cook the gnocchi. Cook the gnocchi, removing them from the water with a slotted spoon once they float to the top, about 3 minutes.
In a large skillet, warm the olive oil and add the shallots, the radicchio salad and zucchini. Cook for 5 minutes. Season with salt, white pepper, add the stock, and simmer for 5 minutes. Add the Gorgonzola to the pan with the shallots radicchio and zucchini. Allow the cheese to melt, then add the cooked gnocchi. Toss, season with salt and pepper, and serve.