Gnocchi with Gorgonzola

Instructions

1. 1

   To prepare the gnocchi with gorgonzola, start by boiling the potatoes: place the potatoes in a large pot and cover with plenty of cold water. After the water boils, count about 30-40 minutes, depending on their size; test with a fork and if the tines enter easily, then you can drain them. Peel them while still hot and mash them on the flour that you have poured on the surface. Then add the lightly beaten egg together with a pinch of salt.

2. 2

   Work everything together with your hands until you obtain a soft but compact dough. Remember that working them too much, the gnocchi will become hard during cooking, so just knead as much as necessary. From the dough, make sausages with a diameter of about 3 cm, with the help of a pasta cutter, cut 2 cm thick pieces.

3. 3

   Press the pieces with your fingers to obtain small circles of pasta. Place a small cube of gorgonzola in the center of the circle, then close the dough.

4. 4

   Gently roll the pieces between your hands like a meatball to give them a rounded shape, add a little flour if the dough is sticky. Finally, pass the gnocchi one by one on the gnocchi board which will give the classic ridging that characterizes this pasta. Place the gnocchi well spaced from each other on a floured tray. Meanwhile, put a pot full of water to boil, salting it, for cooking the gnocchi.

5. 5

   Prepare the sauce: put the butter in a pan and melt it with a few sage leaves. Cook the gnocchi in plenty of salted water.

6. 6

   When the gnocchi start to come to the surface, drain them with a slotted spoon and pour them into the pan with the sauce, turn off the heat and add the grated cheese and a ladle of cooking water to make them creamier. Toss your gnocchi with gorgonzola, mixing everything and serve hot.