Gnocchi with creamy Gorgonzola sauce

To prepare gnocchi with gorgonzola cream, start by boiling the potatoes 1 for around 30-40 minutes, depending on their size. Pierce with a fork, which should slide in easily if they are done, at which point you can drain them. Mash the potatoes while still hot, over the previously sieved flour on the pastry board, which you will have shaped like a well 2. Now add the egg and the salt 3.

Knead by hand 4 into a soft but firm dough 5. Take a part of the dough and roll it into 0.8 inch thick strips with your fingertips 6. Cut the strips into slices, take each piece and lightly press it against a gnocchi shaper with your thumb to make the classic shape. As you make the gnocchi, place them on a tray lined with a cloth lightly sprinkled in flour, far apart from each other.

Dice the gorgonzola into cubes after removing the crust 7. Place a saucepan filled with water on the stove and add salt when it starts to boil. Heat the cream in a saucepan 8 and add the gorgonzola 9.

Melt on a low flame, flavor with salt and pepper 10. In the meantime cook the gnocchi, a little at a time 11. Drain them as soon as they come to the surface 12.

Add the gnocchi to the sauce and leave to flavor for a few moments 13. Serve gnocchi with gorgonzola cream nice and hot 15.