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You are here: Home / Recipes / Italian / GORGONZOLA FILLED POTATO GNOCCHI WITH BUTTER AND SAGE

GORGONZOLA FILLED POTATO GNOCCHI WITH BUTTER AND SAGE

February 7, 2013 By Manu 9 Comments

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
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Gorgonzola filled Potato Gnocchi with Butter and Sage

Ever thought of filling potato gnocchi with cheese?? At MsM we have filled them with gorgonzola!

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 1 batch of potato gnocchi dough
  • 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.

Recipe Notes

I like mine with some more Parmigiano Reggiano on the top!

 

Gorgonzola filled Potato Gnocchi with Butter and Sage

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  • POTATO GNOCCHI WITH TALEGGIO AND ORANGE FONDUE

Filed Under: Italian, Mains, Pasta, Special Occasions, Vegetarian Tagged With: butter, cheese, dinner, gnocchi, gorgonzola, Italian, Italy, pasta, potatoes, Special Occasions, vegetarian

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Comments

  1. Family Foodie says

    February 7, 2013 at 9:58 pm

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

    Reply
  2. chocolatesuze says

    February 8, 2013 at 8:46 am

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

    Reply
  3. Nuts about food says

    February 8, 2013 at 6:38 pm

    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!

    Reply
  4. Orchidea says

    February 8, 2013 at 8:25 pm

    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.

    Reply
  5. muppy says

    February 8, 2013 at 9:30 pm

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

    Reply
  6. DanielaC. says

    February 8, 2013 at 10:27 pm

    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.

    Reply

Trackbacks

  1. Gorgonzola - The Italian Blue - Quatro Fromaggio and Other Disgraces on the Menu says:
    October 21, 2015 at 1:08 pm

    […] Gorgonzola filled Potato Gnocchi with Butter and Sage […]

    Reply
  2. Looking For The Best Side Dishes For Gnocchi? Look Here - FamilyNano says:
    March 21, 2017 at 1:28 pm

    […] I always look for every opportunity to utilize gorgonzola and this was a timely one, the gorgonzola cheese was used for a potato gnocchi in this recipe by Manu’s Menu. […]

    Reply
  3. Gorgonzola - The Versatile Italian Blue Cheese of Excellence says:
    June 19, 2017 at 2:52 pm

    […] Gorgonzola filled Potato Gnocchi with Butter and Sage […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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