The Gnocchi al Gorgonzola (Potato Gnocchi with Gorgonzola Cheese) are irresistible potato dumplings topped with a Gorgonzola cream. They have a strong flavour and a soft a creamy consistency. This Italian dish has the advantage of being easy and quick to prepare. It is a classic recipe for improvising a tasty dinner with friends.
For the preparation of Gnocchi al Gorgonzola (as for Gnocchi alla Sorrentina), homemade gnocchi are excellent, but you can choose to buy a ready-made Gnocchi (good quality!). Moreover usually we prefer sweet Gorgonzola.
You can increase or decrease (slightly!) the ingredients indicated in this authentic recipe to obtain the consistency that you prefer, more creamy or dry.
To prepare the Gnocchi al Gorgonzola start with the potatoes: wash under running water to remove any soil, then pour into a large pan, add the water and cook the potatoes for about 30-40 minutes (depending on the size the time may vary, do the test with the tines of a fork to understand the degree of cooking, if you want to reduce the time you can use a pressure cooker).
When the potatoes are ready, drain them well. Then sift the flour on the pastry board and create the classic fountain, crush the potatoes still hot in the middle of the flour fountain with the potato masher or using a fork.
Pour the egg and salt on the potatoes, then start kneading: this operation should be done rather quickly, just the time to compact and give a homogeneous, soft consistency (not sticky but not too tenacious) to the mixture. Cover with a dry and clean cloth.
While boiling the salted water for the Gnocchi, prepare the sauce. In a saucepan, melt the milk, cream, butter and coarsely chopped gorgonzola over a low heat. Season with salt, fresh pepper and, if you like, nutmeg.
Boil the gnocchi by pouring them into the pan at least in 2-3 turns; cook only for a few seconds, taking care that the water in the pan quivers and does not bubble violently to avoid damaging them: drain the gnocchi with the help of a skimmer as soon as they come to the surface and dip them manually in the saucepan with the sauce Gorgonzola sauce.
Season with the grated Parmigiano Reggiano cheese, pepper and dusting of nutmeg. Blow them up on the fire to wrap them completely. Transfer the gnocchi to gorgonzola in serving dishes and serve warm.
Gnocchi al Gorgonzola can also be cooked au gratin. Grease a baking dish, place the gnocchi, cover with grated Parmigiano Reggiano and bake them with grill.
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