First boil the potatoes (for about 35 minutes): once well cooked, peel them and pass them in the potato masher.
Add sifted cocoa and flour, salt and spices and start mixing, then also add the egg.
Make a few cm wide loaves and cut them into chunks to create your gnocchi.
Pass them quickly, one by one, on the tines of a fork lightly floured to give them the classic striped shape.
Cook them in a large pot of already salted boiling water, drain them as they come to the surface and dip them directly into the seasoning, prepared simply by melting butter and gorgonzola in a pan together with the cream.
The cocoa gnocchi are ready, serve them with a sprinkling of bitter cocoa and you're done.
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