1) Wash the potatoes and boil them with the peel in a saucepan with plenty water cold and calculate about 40 minutes of cooking from boiling. Drain them, peel them, pass them still very hot in the potato masher and collect the mashed potato on the pastry board. Add the flour, L'egg and a pinch of salt. Knead thoroughly until the mixture is homogeneous.

2) Shape the dough into many cylinders of about 2 cm in diameter, cut them into pieces 2-3 cm long and arrange a small cheese at the center of each; close it well inside and smooth the surface with slightly moistened hands.

3) Mash and peel thegarlic, brown it in a pan with the butter, then delete it; join the anchovies drained fromoil and melt them over low heat, stirring with a fork to dilute them. Clean the radicchio, cut it into strips and chop coarsely. Combine it withanchovy sauce, stir and turn off. Dip the gnocchi in plenty water boiling salted, drain when they come to the surface with a slotted spoon, season with sauce prepared and serve immediately hot.