Potato Bombs Stuffed with Gorgonzola

Ingredients

• 500 g red potatoes (with the skin on)
• 150 g 00 flour (The recipe indicates 150–200 g; add it gradually, as you may need less.)
• 300 g Gorgonzola (about 1 tbsp for each bomb)
• poppy seeds (to taste)
• water (plenty, for boiling the potatoes and cooking the bombs)
• salt (for salting the cooking water for the bombs)

Steps

1. 1

   Boil the whole red potatoes with the skin on in plenty of water until tender.

2. 2

   Drain the potatoes and press them through a potato ricer onto a work surface; there is no need to remove the skin.

3. 3

   Incorporate the flour little by little, adding only enough to obtain a soft dough that is not too sticky. The source indicates 150–200 g and notes that less may be sufficient.

4. 4

   Shape the dough into a log and cut it into fairly large pieces.

5. 5

   Flatten each piece slightly and place 1 tbsp of Gorgonzola in the center.

6. 6

   Close the dough around the filling and roll it between your hands to form the bombs.

7. 7

   Bring plenty of salted water to a boil. Add the bombs and cook them for about 4 minutes; the cooking time varies according to their size.

8. 8

   Serve the bombs finished with poppy seeds.

Notes

The source does not specify the quantity of poppy seeds or the number or size of the bombs. The cooking time is indicative and varies according to their size. The amount of flour is given as 150–200 g; no cooking time is specified for the potatoes.

Nutrition per serving

• first course
• vegetarian
• boiled
• stuffed
• comfort food