If to the word gnocchi associated immediately gorgonzola, it means that you also know the meaning of pure enjoyment. That pleasure that only a nice plate of homemade gnocchi can give and if prepared in the company the fun is divided into two. A good team splits the tasks and optimizes the times, that's how the roles are split between me and my mom on the marble kitchen counter. She dedicates herself to the dough, preparing it now by eye, recognizing the right amount of flour to simply add to the touch, without precise doses or weighed in milligrams. I dedicate myself to another important task, scratch the dumplings and keep them well apart so that they do not stick together during cooking. Then we put both in the gorgonzola sauce, a little for the throat that drives us to repeatedly taste the sauce to see if it is correct and a bit because we both want to give ourselves a bit of feeling.
Gorgonzola gnocchi recipe
Boil the potatoes starting from cold salted water, peel them warm and pass them in the potato masher, letting them fall on the table dusted with flour. Add the rest of the flour, the egg, grated nutmeg, a pinch of salt and pepper and mix quickly, without hardening the dough.
Divide the dough into smaller portions and create long cylinders of 2 cm in diameter. Cut into pieces of 2 cm, forming many small gnocchi. With the help of a fork or a gnocchi line, give the shape. Boil in boiling salted water and drain when they come to the surface.
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