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!
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
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Make the potato gnocchi dough as per my recipe.
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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.
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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.
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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.
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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.
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Serve hot.
Recipe Notes
I like mine with some more Parmigiano Reggiano on the top!
Family Foodie says
February 7, 2013 at 9:58 pmThese look absolutely amazing. I have never made gnocchi but I can’t wait to try it now!
chocolatesuze says
February 8, 2013 at 8:46 ami’ve never made gnocchi before but definitely want to try this because i love gorgonzola!
Nuts about food says
February 8, 2013 at 6:38 pmI 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!
Orchidea says
February 8, 2013 at 8:25 pmCiao, 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.
muppy says
February 8, 2013 at 9:30 pmtotally sold Manu, this sounds delicious, what a great idea.
DanielaC. says
February 8, 2013 at 10:27 pmCiao 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.