PREPARATION
Boil the potatoes and put through a potato press while still hot; mix thoroughly with egg yolk and butter. Add the flour, salt and Schüttelbrot and knead into a fine, smooth dough. Shape small potato gnocchi from the dough, boil in salted water and drain. Sauté radicchio in a frying pan with the butter; pour the vegetable stock over the radicchio. Add the cheese and allow to melt. Stir the potato gnocchi into the sauce. Arrange on the plates and garnish with blue cheese cubes and Schüttelbrot.