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1
Boil the unpeeled potatoes in water to cover until tender.
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2
When the potatoes are cool enough to handle, peel them and put them through a potato ricer or food mill.
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3
Spread the mashed potato out on a baking sheet, season with the salt, and let cool.
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4
When the potatoes are cooled, pour the beaten eggs over them and sprinkle with half of the flour.
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5
Gather the dough together and knead, adding more of the flour as needed, until the dough comes together and is not sticky.
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6
Dont knead too much or add too much flour, or the gnocchi will be heavy.
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7
Bring a large pot of salted water to boil for the gnocchi.
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8
To make the gnocchi, cut the dough into three pieces.
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9
Keeping your hands and the work surface floured, roll one piece into a long snake, about 1/2 inch thick, then cut into 1/2-inch pieces.
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10
Roll each piece lightly in the palms of your hands.
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11
Take each rolled piece of dough and, holding a fork with one hand at a 45-degree angle, using your thumb, press lightly on the piece of dough starting high on the inside tines of the fork.
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12
Roll the dough down the whole length of the tines to create a ridged gnocco with an indentation where your thumb was.
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13
Repeat with the remaining pieces of dough.
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14
Dust the gnocchi with flour, and place them on floured baking sheets.
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15
For the sauce: Melt the butter in a large skillet over medium-high heat.
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16
Pour in the cream and stock, and once the mixture simmers, scatter in the peas.
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17
Bring the sauce to a rapid simmer, and cook until reduced to a creamy consistency, about 5 minutes.
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18
Stir in the Gorgonzola until it dissolves in the sauce.
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19
Keep the sauce warm while you cook the gnocchi.
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20
Shake the excess flour from the gnocchi, and drop them into the boiling water (dont crowd them: depending on the size of the pot, you may want to cook in two batches).
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21
Once the gnocchi rise to the surface, simmer until cooked through, about 2 minutes.
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22
Using a spider, move the gnocchi directly to the sauce.
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23
Toss the gnocchi in the sauce for a minute; add a little pasta water if needed to loosen the sauce (there should be just enough sauce to coat the gnocchi).
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24
Remove from the heat.
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25
Sprinkle with the grated cheese, toss, and serve.
