950g of purple potatoes (peel and inside purple), found in large grocery stores
½ cup good quality ricotta
1 tablespoon cooking cream
1 cup of freshly grated parmesan cheese
½ teaspoon nutmeg, ground
1 teaspoon oregano, ground
½ teaspoon rock salt
½ teaspoon fresh ground pepper
¾ cup of flour
¼ cup of butter
2 tablespoon fresh sage leaves, chopped
¼ cup parmesan cheese
1 cup cooking cream
1 tablespoon soften gorgonzola cheese
Freshly ground black pepper
1. Preheat oven to 200°C.
2. Lightly spray potatoes with olive oil sprayer, or drizzle olive. Bake for 20 minutes or until soft.
3. Allow to cool and carefully peel the potatoes. Discard the skin and in a large bowl, place inside of potato and mash until lumps are gone.
4. Add ricotta, cream, parmesan, nutmeg, oregano, salt and pepper to the mix and mash together well. Slowly add flour, a little at a time. Create a dough like formation. Should be a little bit sticky don’t worry.
5. Roll into a long log and separate in 4 pieces. Make sure your work area completely dusted with flour so not too sticky.
6. With each piece, roll into a thin rope and start cutting 1-inch size pieces. I use a small fork to press on each piece creating grooves. Put the small flour dusted gnocchi’s aside.
7. In a large saucepan heat the butter slowly mixing in the sage, parmesan, cream, gorgonzola cheese, and black pepper. And a pinch of flour to thicken to your liking. Remain on very low heat.
8. Boil large pot of water with a drizzle of olive oil. In small batches, place the gnocchi in the water for 1 minute each batch. Remove carefully and lay gnocchi on a flat olive oil drizzled plate so they done stick together. pour sauce over the gnocchi. Garnish with fresh black pepper and more sage if you desire.