Gnocchi with gorgonzola and nduja

Gnocchi dumplings served with a creamy and spicy sauce based on gorgonzola cheese and Italian nduja sausage from the Calabria region.

Boil the potatoes in their skins until soft and let them cool slightly.
Then peel the potatoes and mash to a smooth paste.
Mix the egg with a fork and add only half (~2 tablespoons) to the potatoes.
Also add a big pinch of salt, flour and knead everything together.
Do not knead the dough for too long, so that it does not become sticky.
Then, form rolls of dough and cut into 1 cm/0.5 inch pieces.
You can use a fork to make a distinctive shape of the dumplings.
Leave the shaped gnocchi on the counter for about 15-20 minutes before cooking (this way they will keep their shape and won't stick together).
While the gnocchi are waiting, prepare the sauce.
In a pan, heat the milk and stir in the gorgonzola cheese.
Then add the chopped nduja sausage and mix everything together.
You can use more or less sausage to adjust the spiciness of the dish.
If the sauce is too thick, add a little water from the gnocchi being cooked.
Cook the gnocchi in boiling salted water until they float to the top.
Finally mix together with the sauce.