1.2 Kg. Potatoes
250 gr. flour
500 gr. red turnip, steamed
200 gr. “dairy” cheese
300 gr. gorgonzola
200 ml. goat milk
50 gr. potato flour
Carefully wash the potatoes and place them in a pot, cover with cold water, and add a pinch of salt. Bring to boil and cook for 20 minutes or more depending on the potatoes size.
Meanwhile, prepare the sauce by cutting the gorgonzola in pieces and melting it into a frying pan together with goat’s milk. Boil on moderate heat until it resembles a bonded texture.
Peel and squash the boiled potatoes whilst they are still lukewarm.
Spread them on a marble top to cool down, to allow the moisture to evaporate.
While you wait, get started with the glazing.
Cut the red turnip into pieces and place it inside the immersion blender’s container and start to blend, add, one at a time, the two eggs.
Continue to whisk carefully until everything becomes a cream. At this stage, complete the process by adding the potato flour and the salt, whisk again.
The glaze is now ready, subsequently dice the dairy cheese into a 1-centimeter dice.
Once the potatoes are cold, pour over the flour, add salt and add whole eggs.
Mix everything for as little time as possible, just blend well. Extending the working time would result in the dough becoming gluey and thus unusable. Make it into a ball and leave on the side.
Cut a piece and make it into a cylinder with 2 cm in diameter, then cut it into pieces of 2 cm. Place a cheese dice in the center and form a ball with your hands.
Boil the gnocchi in salted water, as soon as they float to the surface drain them, leave to dry and put them, one by one, in the glaze. Then use a fork to place them on a silicone pan. Bake for 5 minutes at 250 degrees for the glazing to stick. Serve these glazed gnocchi on the gorgonzola and goat’s milk sauce.