When I saw these gnocchi, I could not resist. If you follow this site, I am sure you know that yours truly is a gorgonzola-holic (?!) and just the thought of biting into soft pillowy potato gnocchi to find a gorgonzola treasure made my mouth water. I must admit I had never even contemplated filling gnocchi, but it was much easier than I thought and it actually made perfect sense… don’t we fill pasta dough to make tortellini, ravioli etc.? So, why not gnocchi? This realisation opened up a new world of possibilities, so expect new filling ideas in the future! These gnocchi are a bit bigger than the traditional ones, which works better for me: the bigger, the more gorgonzola you can put inside! Hehehe These are sinful and don’t require any complicated sauce that may cover the taste of the filling, so I served them with a classic butter and sage sauce. Easy, yet sophisticated they are perfect for a special occasion and with Valentine’s Day coming up… wouldn’t this make a perfect main dish to serve to your special one? Enjoy!
- 1 batch of potato gnocchi dough, click here for the recipe
- 100 gms – 3.5 oz. gorgonzola
- 80 gms – 2.8 oz. butter
- 6 sage leaves
- 1 pinch salt
- 4 tbsp Parmigiano Reggiano thinly grated, plus more to serve
- Make the potato gnocchi dough as per my recipe.
- Then, divide the dough in 8 to 10 balls. Roll each ball of dough using your fingertips into ropes about 2.5 cm (1 inch) thick. Then cut the ropes of dough into 2.5 cm (1 inch) pieces.
- Flatten them slightly with your fingers. Put a little piece of gorgonzola in the centre and then roll it back into an oval/ball and place them on a floured tray. If you want, you can also give the gnocchi their traditional shape, by rolling them delicately on the ribs of a fork (or using the specific tool called tarocco) with your thumb.
- Let them rest for 15 minutes before cooking them.
- To make the sauce, put the butter, sage and salt in a pan and put it on a low fire until the butter melts. Do not brown the butter or the sauce will taste burnt.
- Cook the potato gnocchi as per the instructions that you find here. When the gnocchi are cooked, remove them with a slotted spoon and put them in the pan with the butter and sage sauce. Mix well on low fire for a minute or two, add the 4 tbsp of Parmigiano Reggiano and some pepper and mix.
- Serve hot.