How to make Gnocchi al Gorgonzola
For the sauce
Put the crumbled Gorgonzola, cream and vegetable stock into a pan and cook over a medium heat until creamy.
Season with salt, pepper and nutmeg and keep warm at a low heat.
For the gnocchi
Wash the potatoes and boil in their skins in salted water for 25-30 minutes, or until soft.
Drain, leave to steam dry, then peel and push through a ricer. Mix with the flour, semolina, egg and egg yolk and season with salt and pepper.
Form the potato dough into long rolls, cut off small portions and form into gnocchi.
Press with a fork to make a pattern and cook gently in simmering salted water until the gnocchi rise to the surface (about 5 minutes).
Take out with a skimmer or slotted spoon and drain.
Serve the gnocchi on plates or in dishes with the sauce.
Garnish with sage, and serve your gnocchi al Gorgonzola.