Gnocchi with gorgonzola

Missing bar/restaurant Kazerne? Fancy some home made gnocchi stuffed with gorgonzola? Chef Giovanni Gabana shares his recipe including video.

The video from chef Giovanni can be found beneath the recipe. More cooking videos? Watch them here.

Recipe

• Put the flour on a clean work surface.
• Add the mashed potatoes and egg yolks together with a little salt and nutmeg.
• Mix everything with a fork.
• When the dough is mixed, start kneading with your hands.
• If the dough is well kneaded, push it slightly flat.
• Add some flour on both sides.
• Fold the dough.
• Flatten it again and fold it again. Repeat this step several times.
• Add extra flour if necessary.
• As soon as the dough no longer sticks to your hands, the dough is ready.
• Form a ball of the dough.Cover and place in the refrigerator for 1 to 2 hours.
• Meanwhile, mix the gorgonzola and mascarpone in a bowl.
• Then add the Parmesan.
• Cover the mixture and place it in the refrigerator for 1 hour.
• Moisten your hands slightly.Make small balls of the cheese mixture with your hands.
• Sprinkle a wooden cutting board with some flour.
• Roll out (part of) the dough. The dough should be about 5 millimeters thick.
• Spread a few balls of the cheese mixture over the dough.Close the dough around the balls.
• Cut redundant dough from the gnocchi.
• Put a pan on the stove in order to boil water with a little bit of salt.
• Heat a frying pan with the butter.Add the sage and garlic.
• Panfry this together. Make sure that the butter does not burn.
• When the butter turns slightly brown, the sauce is ready. Remove this pan from the stove.
• When it the water boils, add the gnocchi.
• Do not let it bubble too hard at first, otherwise the gnocchi may pop open.
• As soon as the gnocchi floats, transfer it to the pan with the butter sauce.
• Mix well with the sauce.
• Put the dish on a plate.
• Enjoy!