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