Gnocchi Al Gorgonzola

Ingredients

For The Dough

Spicy Gorgonzola 150 gr

Farina 300 g

Floury potatoes 1 kg

Eggs 1

Sale q.b.

For The Seasoning

Sage 1 sprig

Butter 100 g

Grana Padano DOP (to be grated) 50 g

Instructions:

Step 1:

To prepare the gorgonzola gnocchi, start by boiling the potatoes: place the potatoes in a large pot and cover with plenty of cold water.

From the moment the water boils, count about 30-40 minutes, depending on their size; do the fork test and if the tines fit into the middle without difficulty then you can drain them.

Peel them while they are still hot and mash them on the flour that you have poured onto the pastry board.

Then add the lightly beaten egg together with a pinch of salt.

Step 2:

Mix everything with your hands until you obtain a soft but compact dough.

Remember that by working too hard, the gnocchi will become hard during cooking, so limit yourself to kneading as much as necessary.

Make sausages with a diameter of about 3 cm from the dough, with the help of a pastry cutter, cut out 2 cm thick morsels.

Step 3:

Crush the morsels with your fingers to obtain small circles of dough.

Place a small cube of gorgonzola in the center of the circle, then close the dough.

Step 4:

Roll the morsel gently between your hands like a meatball to give a rounded shape, add a little flour if the dough is sticky.

Finally pass the gnocchi one by one on the gnocchi line which will give the classic streaks that characterize this pasta.

Place the gnocchi well spaced apart on a floured tray.

Meanwhile, place a pan full of salted water on the heat to boil to cook the gnocchi.

Step 5:

Prepare the sauce: put the butter in a pan and dissolve it with a few sage leaves.

Cook the gnocchi in plenty of salted water.

Step 6:

When the gnocchi begin to emerge on the surface, drain them with the help of a slotted spoon and pour them into the pan with the seasoning, turn off the heat and add the grated cheese and a ladle of cooking water to make them creamier.

Sauté your gorgonzola gnocchi, mixing everything together and serve them piping hot.

Storage

We recommend consuming the gorgonzola gnocchi immediately. It is possible to freeze the gnocchi, in this case place the tray with the raw gnocchi in the freezer, so as they firm up they will not stick together, and after about 20 minutes place the potato gnocchi in a food bag for greater convenience. To cook them, simply throw them in boiling, salted water without defrosting them first.

Nutrition Information:

Frequently Asked Questions:

Can I use regular Gorgonzola instead of spicy Gorgonzola?

Yes, you can use regular Gorgonzola if you prefer a milder flavor.

The choice between spicy and regular Gorgonzola depends on your personal taste preferences.

Can I substitute Grana Padano with Parmesan cheese?

Yes, you can substitute Grana Padano with Parmesan cheese if you don’t have Grana Padano available.

Both cheeses have a similar texture and flavor profile, so Parmesan cheese can be used as an alternative.

How can I prevent the gnocchi from becoming too dense?

To prevent the gnocchi from becoming too dense, it’s important not to overwork the dough.

Only knead the dough until it comes together and avoid excessive mixing, as this can make the gnocchi tough and heavy.

Can I prepare the gnocchi dough in advance?

Yes, you can prepare the gnocchi dough in advance and refrigerate it for a few hours before shaping and cooking.

This can help save time when preparing the dish, especially if you’re planning to serve it for a special occasion.

How do I know when the gnocchi are cooked?

Gnocchi are cooked when they float to the surface of the boiling water.

Once they float, let them cook for an additional 1-2 minutes before removing them from the water and adding them to the sauce.

How can I tell if the potatoes are cooked enough for the gnocchi dough?

You can use the fork test to check if the potatoes are cooked.

If the fork easily pierces through the potatoes without resistance, they are ready to be drained and mashed.

Can I use a potato ricer to mash the potatoes instead of a fork?

Yes, using a potato ricer can help achieve a smoother texture for the mashed potatoes, which can result in softer gnocchi.

Can I make the gnocchi dough in advance and refrigerate it?

Yes, you can prepare the gnocchi dough in advance and refrigerate it for a few hours before shaping and cooking.

This can be convenient for meal prep or when cooking for a gathering.

What should I do if the gnocchi dough is too sticky?

If the gnocchi dough is too sticky, you can add a little more flour to the dough while kneading until it reaches the desired consistency.

Do I need to use a gnocchi board to shape the gnocchi?

While using a gnocchi board can create the classic ridges on the gnocchi, it’s not necessary.

You can shape the gnocchi without a board by rolling them gently between your hands.

Can I freeze the uncooked gnocchi for later use?

Yes, you can freeze the uncooked gnocchi for later use.

Place them on a floured tray in the freezer until firm, then transfer them to a freezer bag for storage.

Cook them directly from frozen when ready to use.

How long should I cook the gnocchi in boiling water?

Gnocchi typically cook quickly, usually within 2-3 minutes once they float to the surface of the boiling water.

Be careful not to overcook them, as they can become mushy.

What can I use as a substitute for sage in the sauce?

If you don’t have sage, you can use other herbs such as thyme or rosemary, or omit the herbs altogether for a simpler sauce.

Can I reheat leftover gnocchi al Gorgonzola?

Yes, you can reheat leftover gnocchi al Gorgonzola by gently reheating them in a pan on the stove over low heat or in the microwave until warmed through.

Be careful not to overheat them, as they can become dry.