Gnocchi stuffed with cheese
200g 00 flour
Gnocchi with three fillings: blue cheese, mozzarella, stracciatella.
Seasoned with butter, sage, nuts and Parmesan.
Boil the potatoes in salted water.
Leave to cool but not completely and knead with the two flours.
Form a compact dough.
In the meantime prepare the 3 fillings, cut them into small pieces.
Form your cylinders, then cut into cubes.
With your finger form a small hole and place inside: a piece of mozzarella in one, another a piece of stracciatella, another still a piece of blue cheese.
Close well and form small balls.
Pass them in the flour if they are too dry and they are likely to open, move them on a floured tray.
Meanwhile, bring to boil the salted water.
In a pan prepare your butter, with sage and basil.
Gently lower the gnocchi into the water and cook just until they rise to the surface.
Coat them with butter. Add nuts, Parmesan and pepper.