Gnocchi al Gorgonzola with Sage Butter Sauce

Gnocchi al Gorgonzola
Category: First Courses
Serves: 8

Ingredients

Instructions

1. Prepare the Potatoes:
   Start by boiling the potatoes in a large pot. Place the potatoes in the pot and cover them with cold water. Once the water reaches a boil, cook the potatoes for approximately 30-40 minutes, depending on their size. To check if they are done, insert a fork into the center of a potato—if it slides in without resistance, the potatoes are ready. Once cooked, drain the potatoes and peel them while still hot.

2. Mash the Potatoes:
   Immediately after peeling, pass the potatoes through a potato masher or potato ricer onto a flat surface dusted with flour. The mashed potatoes should be light and fluffy, without any lumps.

3. Prepare the Dough:
   In a large mixing bowl, beat the egg lightly and add it to the mashed potatoes along with a pinch of salt. Gradually mix in the flour until the dough comes together. Use your hands to knead the mixture until it forms a smooth, yet firm dough. Be cautious not to overwork the dough, as this can result in tough gnocchi.

4. Shape the Gnocchi:
   Divide the dough into smaller sections and roll each piece into a long rope, approximately 3 cm in diameter. Use a sharp knife or dough scraper to cut the ropes into 2 cm pieces. Take each piece and gently press it with your thumb to create a small indentation.

5. Add the Gorgonzola Filling:
   Place a small cube of gorgonzola cheese into the center of each indentation, then fold the dough over to enclose the cheese. Roll the gnocchi gently between your palms to form a smooth ball. If the dough feels sticky, lightly flour your hands and work surface to prevent it from sticking.

6. Shape the Gnocchi Using a Ridges Board (Optional):
   If desired, roll each gnocchi across a ridged gnocchi board to create the traditional grooves that help sauce adhere to the gnocchi. This step is optional but adds an authentic touch.

7. Cook the Gnocchi:
   Bring a large pot of salted water to a boil. Once the water is boiling, add the gnocchi in batches. The gnocchi are ready when they float to the surface, which should take around 2-3 minutes. Use a slotted spoon to remove the gnocchi from the water and transfer them to a plate.

8. Prepare the Sauce:
   In a large pan, melt the butter over medium heat. Add a sprig of fresh sage and let it infuse the butter for a few minutes. Once the butter is infused with the sage flavor, remove the sage leaves and discard them.

9. Combine Gnocchi with Sauce:
   Carefully add the cooked gnocchi to the pan with the sage-infused butter. Toss the gnocchi gently to coat them in the rich, aromatic butter. Add the grated Grana Padano DOP cheese and a ladle of pasta cooking water to create a creamy sauce. Stir until the cheese melts and the gnocchi are fully coated in the sauce.

10. Serve and Enjoy:
    Once the gnocchi are thoroughly coated in the sauce, serve them immediately. The soft, cheesy interior of the gnocchi combined with the creamy, sage-infused butter creates a comforting and luxurious dish. Enjoy your homemade gnocchi al gorgonzola with a sprinkle of extra cheese if desired.

Nutritional Information (Approximate per serving):

This creamy and indulgent dish brings together the delicate texture of homemade gnocchi and the bold flavors of gorgonzola cheese. Perfect for any special occasion or a cozy weeknight dinner, it’s a classic Italian recipe that’s guaranteed to satisfy. Whether you’re a fan of traditional gnocchi or just looking to try something new, this recipe is sure to impress with its rich, savory taste.