Gnocchi al gorgonzola

The gnocchi with gorgonzola are a first dish of potato dumplings prepared according to the traditional recipe with the addition of an amazing stuffed with spicy gorgonzola which makes them even more mouth-watering.

A recipe irresistible to lovers of gnocchi and gorgonzola.

Ingredients

Flower (300g)
Egg (1)
Potatoes (1kg)
Gorgonzola (150g)
Butter (20g)
Salt
Sage

Elaboration

The first thing to do is prepare the potatoes: wash them and, without peeling them, put them in a pot with salted water and let it boil. Still warm, peel, mash them and put them on a well-floured work surface. Add a pinch of salt, flour and knead until the mixture is firm but soft at the same time. At this point add an egg and continue to knead until the dough is no lumps and compact.  When you obtain a compact and soft  you can start working the dough on a floured pastry board: derived from mixing of sausages with a diameter of about 3 cm, with the help of a spatula cutter obtained nibbles 2 cm thick, crushed with your fingers to get the bites of small circles of dough.

Place the center of the circle a small cube of Gorgonzola, then pull the remaining dough and gently roll it between your hands like a meatball to give a rounded shape, add a little 'flour if the dough proves sticky.

Finally past the dumplings one by one on the line gnocchi which confer the classic rifling that characterizes the dumpling. Place the gnocchi well spaced on a floured tray. Prepare Now the seasoning of the dumplings: Place the butter in a small pan and melt it with a few leaves of sage. Cook the gnocchi in salted water, when they begin to emerge on the surface remove them with the help of a slotted spoon and toss with butter and sage.