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!
Gorgonzola filled Potato Gnocchi with Butter and Sage
Ever thought of filling potato gnocchi with cheese?? At MsM we have filled them with gorgonzola!
- 1 batch of potato gnocchi dough
- 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.
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.
I like mine with some more Parmigiano Reggiano on the top!