First peel the potatoes and cook them in plenty of water with a little salt.
When they are boiled, mash them with a fork or with a passatutto.
Then add the flour. The consistency must be such that the dough can be worked by hand.
At this point, take a small amount of dough at a time and form balls that you will place on a pastry board, or directly on the work surface, sprinkled with plenty of flour.
Then prepare the sauce, first skipping the washed radicchio and cut into thin strips.
Season with salt and pepper, and if you want also a little chilli pepper, according to your taste and add the gorgonzola and the walnuts a little chopped.
Boil the dumplings you left aside.
It will take a few seconds before they come to the surface and then they are cooked.
Drain and serve with plenty of sauce.
