Stuffed dumplings

1 Clean the potatoes and place them in a pot filled with cold water, turn the stove under the pot over high heat, add salt to the water and cover the pot with a lid. When the water begins to boil, lower the heat a little and let it boil for at least 40 minutes (depending on the size of the potatoes). Meanwhile prepare the filling; 2 in this case cut the Gorgonzola into cubes after leaving it at least half an hour in the freezer (at room temperature it is too soft to be handled). When you pierce the potatoes with a fork they are soft up to the center, remove them from the water and mash 3 while still hot in a bowl.

4 Dig a hole in the center with your hand, break an egg into it and add half the flour around the edges. At this point, mix the egg with the potatoes and then mix in the flour. Continue to knead on a surface until you obtain a soft, homogeneous but not sticky roll (the amount of flour varies depending on the type of potato). 5 Cut a portion and 6 work it with a little flour until you get a smaller roll with a diameter of about 4-5cm. Cut it into portions about 5cm long and with a finger create a hollow on each one.

7 Insert a piece of cheese (Gorgonzola) into the hollow and close the dumpling by incorporating the cheese inside. 8 At this point put the stuffed gnocco between your two hands and begin to rotate them to give it a rounded shape and then place it on a tray. 9 Put a pot of salted water to boil and when it boils put the gnocchi in, taking care to move them immediately from the bottom to prevent them from sticking.

While the gnocchi are cooking 10 brown the sage leaves with the butter in a pan, when the gnocchi come to the surface 11 drain them and toss them in the pan with the butter and sage. 12 Finally, serve them on the table with a little grated Parmesan.