GORGONZOLA FILLED POTATO GNOCCHI WITH BUTTER AND SAGE

Gorgonzola filled Potato Gnocchi with Butter and Sage

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!

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GORGONZOLA FILLED POTATO GNOCCHI WITH BUTTER AND SAGE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 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
  • Pepper
  • 4 tbsp Parmigiano Reggiano thinly grated, plus more to serve
Instructions
  1. Make the potato gnocchi dough as per my recipe.
  2. 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.
  3. 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.
  4. Let them rest for 15 minutes before cooking them.
  5. 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.
  6. 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.
  7. Serve hot.
Notes
I like mine with some more Parmigiano Reggiano on the top!

 

Gorgonzola filled Potato Gnocchi with Butter and Sage

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6 Responses to GORGONZOLA FILLED POTATO GNOCCHI WITH BUTTER AND SAGE

  1. These look absolutely amazing. I have never made gnocchi but I can’t wait to try it now!

  2. i’ve never made gnocchi before but definitely want to try this because i love gorgonzola!

  3. I have had these before and love them but never stopped to think how they were actually filled, so I immediately had to skip down and look at your pictures. The gorgonzola and gnocchi combo? To die for, I agree!

  4. Orchidea says:

    Ciao, Come te adoro il Gorgongola e gli gnocchi di patate!!! Buonissima questa ricetta. Io ho fatto la sta con il Gorgonzola (quello con il mascarpone)… troppo buona.
    Leggo che abiti in Australia… che bello! Mi piacerebbe molto visitare questo paese un giorno.
    Ciao.

  5. muppy says:

    totally sold Manu, this sounds delicious, what a great idea.

  6. DanielaC. says:

    Ciao Manu! Ti ho trovata via Pinterset cercando idee per un “Peppa Pig Party” (grazie per le innumerevoli ispirazioni!!!)! Complimenti per il tuo sito e il tuo impegno nel mantenere e diffondere le tue radici culinarie senza confondere tradizione con ostinazione, ma anzi sperimentando e arricchendo le ricette di famiglia! Anche io adoro la gorgonzola e mi aggiungo volentieri ai tuoi followers! DanielaC.

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