Mozzarella-Stuffed Gnocchi

Peel the potatoes, cut them into cubes, and steam them until tender.

Once cooked, mash the potatoes into a purée and season with salt, pepper, and nutmeg.

Add the eggs one at a time to the mashed potatoes, mixing well after each addition.

Finally, add the flour mixed with the baking powder and combine to form a dough. Knead gently with your hands, but avoid overworking the dough.

Heat a small skillet with a tablespoon of oil and sauté the onion until soft.

In a separate pan, melt the butter and add the flour, stirring with a wooden spoon for a few minutes to create a roux.

Remove the roux from the heat and set aside.

In a saucepan, heat the milk and add the sautéed onion. Bring to a gentle boil, then remove from heat.

Gradually add the hot milk and onion mixture to the roux, stirring constantly to avoid lumps.

Cook until the sauce reaches the desired consistency, then stir in the heavy cream. Season with salt, pepper, and nutmeg.

Cut the mozzarella into small cubes. Take portions of the gnocchi dough and shape them around the mozzarella cubes, ensuring the cheese is fully enclosed.

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface.

Remove one gnocchi and check if the mozzarella inside has melted.

Use a slotted spoon to transfer the gnocchi to the pan with the cream sauce. Toss gently to coat.

Serve the mozzarella-stuffed gnocchi on a platter.

Sprinkle with grated Parmesan cheese and enjoy!