Gnocchi in Gorgonzolasauce – Emilia Romagna

Rinse the potatoes and cook them with the skin in enough boiling water. Drain, remove the peel and press the potatoes while still hot through a potato ricer or pass them through a sieve. Knead with 250 g salt, flour, egg and some freshly grated nutmeg to a smooth dough. If the dough sticks, add a little more flour. Then rest the dough with the lid closed for about another half hour.

Divide dough into 6 portions. On a lightly floured surface, shape each unit into a finger-thick roll. Cut each into small pieces 2-3 cm long. Place each piece of dough on the inside of a fork and press gently with your thumb to smooth out the typical notches of gnocchi. Then place the finished gnocchi on a lightly floured board. 3.

Heat 350 g of whipping cream in a saucepan, cut the Gorgonzola into coarse pieces and let them melt in the whipping cream. Remove the peel from the garlic and press it into the cream. Heat the butter in a small pan.

Heat the sage leaves cut into strips (or the seeded peppers cut very fine) in it. Mix everything into the sauce.

Bring plenty of lightly salted water to a boil in a large saucepan. Pour in the gnocchi in batches and simmer over low heat for 4-5 minutes. Stir gently from time to time.

As soon as the gnocchi float to the top, lift them out with a slotted spoon and place them in an egg-shaped bowl.

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