Gnocchi al Gorgonzola

Name: Gnocchi al Gorgonzola (Gnocchi with Gorgonzola)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 kg/2¼ lb floury potatoes, scrubbed; butter, for greasing; about 30 sage leaves; about 105 ml/7 tbsp sunflower oil; 400 ml/14 fl oz/1⅔ cups milk; 185 g/6½ oz Gorgonzola cheese; about 300 g/11 oz/2⅔ cups plain/all-purpose flour; salt; freshly grated Parmesan cheese, to serve (optional); 3 eggs, beaten

Gnocchi with Gorgonzola

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is the ultimate cold-weather dish - comforting, rich, sublimely tasty and very hearty! Gorgonzola comes in two varieties: ‘dolce’, which is gentle and creamy or ‘piccante’ which is slightly drier and salty. Either can be used here.

Ingredients

1 kg/2¼ lb floury potatoes, scrubbed
3 eggs, beaten
about

Europe
Italy
Mediterranean
Vegetarian
Pasta

Method

Boil the potatoes until soft, then drain and peel quickly. Press through a potato ricer, mouli or a wide-meshed sieve or strainer twice. Blend in the eggs.
Working carefully and quickly, gradually add just enough flour for the mixture to hold its sh