Name: Gnocchi with Radicchio, Pancetta, Pine Nuts, and Rosemary
Yield: 6 first-course
Ingredients: 1 1/2 pounds russet potatoes, scrubbed; 1 cup all purpose flour plus additional (for sprinkling); 1 large egg yolk; 1/2 teaspoon salt; 9 ounces thinly sliced pancetta (Italian bacon), coarsely chopped; 1/2 cup chopped shallots (about 2 large); 3 garlic cloves, chopped; 2 tablespoons olive oil; 1 cup sliced radicchio; 2 tablespoons chopped fresh Italian parsley, divided; 1 teaspoon minced fresh rosemary; 2 tablespoons finely grated Parmesan cheese plus additional (for passing); 1 tablespoon pine nuts, toasted

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