Del Mondo Gorgonzola Burgers with Crispy Gnocchi, Pancetta Cracklings and Radicchio Balsamico

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Radicchio Balsamico

1 head radicchio, cut into wedges (keep core intact)
1 tablespoon Colavita Extra Virgin Olive Oil
1/4 teaspoon coarse sea salt
1/4 teaspoon fresh cracked black pepper
1 tablespoon Colavita Balsamic Vinegar
1 tablespoon honey

Pancetta Cracklings

8 ounces pancetta, cut into thin strips

Crispy Gnocchi

2 tablespoons Colavita Extra Virgin Olive Oil
8 ounces Colavita Gnocchi with Potato (from 1 lb. box)

Gorgonzola sauce

1/4 c Sutter Home Pinot Grigio
1 (5 oz.) package Treasure Cave Crumbled Gorgonzola Cheese


1/2 cup Colavita Brine-cured Olives, pitted and finely chopped
1/2 cup sun-dried tomatoes packed in oil, drained and finely chopped
1/3 cup minced red onion
1/4 cup minced fresh basil
1 tablespoon Colavita Balsamic Vinegar
3/4 teaspoon coarse sea salt
3/4 teaspoon fresh cracked black pepper
2 pounds ground chuck

Vegetable oil, for brushing on the grill rack
6 Ciabatta rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

To make the radicchio, brush the radicchio wedges with oil and season with salt and pepper. When the grill is ready, brush the grill rack with vegetable oil. Place the radicchio on the rack and cook, turning occasionally, for 5-6 minutes, until lightly charred and tender crisp. Remove to a cutting board; chop coarsely. In a medium bowl, whisk together balsamic vinegar and honey. Add the radicchio and toss. Cover tightly with plastic wrap; set aside.

Place the pancetta in a medium fire-proof skillet and cook over medium heat until crisp, about 7 minutes. Remove pancetta and place on a paper towel-lined plate. Drain the drippings from the skillet and return skillet to the heat. Add 2 tablespoons of olive oil to skillet and heat. Add the gnocchi in a single layer and cook until lightly brown and crispy, 3-4 minutes. Flip the gnocchi and cook for an additional 3-4 minutes, or until second side is lightly brown and crispy. Remove from skillet; set aside. Add the wine to the skillet to deglaze and stir for 1-2 minutes. Add crumbled Gorgonzola cheese and stir until melted, 2-3 minutes. Transfer to a medium bowl. Cover with plastic wrap and keep warm.

To make the patties, in a large bowl mix together olives, sun-dried tomatoes, onion, basil, balsamic vinegar, salt and pepper. Gently, but thoroughly, mix in the beef. Form into 6 patties. Cover and refrigerate until ready to grill.

Brush the grill rack with vegetable oil. Place the patties on the grill, cover, and cook, turning once, until done to preference, 5-7 minutes on each side for medium. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Remove the patties and rolls.

Just before serving, toss together gnocchi and the Gorgonzola sauce. To assemble the burgers, place a patty on each bun bottom and top with an equal portion of the radicchio and an equal portion of the gnocchi and Gorgonzola mixture. Top each with a mound of pancetta cracklings. Add the bun tops and mangia!

Makes 6 burgers.