Potato pie with Gorgonzola and Farfalline
Potato pie with Gorgonzola and Farfalline
30 minutes total
Try this creamy potato pie with melted Gorgonzola and tender Farfalline. Baked until golden, it’s a comforting dish perfect for cozy meals.
Ingredients
Serves 4
| 7 oz | Barilla Pastina (Farfalline) |
| 3 | Large Potatoes |
| 3.5 oz | Gorgonzola (or Other Cheese) |
| 3 tbsp | Extra Virgin Olive Oil |
| to taste | Salt and Pepper |
| to taste | Breadcrumbs |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Fill one small pot of water and bring to boil. Cook the Pastina (Farfalline), and drain using a spoon sieve and let cool with a drizzle of extra virgin olive oil.
Step 2
Boil the potatoes in the same water. Drain when ready and save some of the cooking water. Using a mixer, blend until obtaining a soft purée, add a little extra virgin olive oil and some boiling water.
Step 3
Add the Gorgonzola cheese, melt it, add the Farfalline and blend well. Adjust salt and pepper. Lightly grease the individual cocottes and fill them, dust with a little grated bread and bake in the oven au gratin.