Potato cakes stuffed with gorgonzola

Name: Potato cakes stuffed with gorgonzola
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: Potatoes (yellow-fleshed) 1.5 lbs; Type 00 flour 1.6 cups; Fine salt 1 tsp; Gorgonzola cheese 5.3 oz; Extra virgin olive oil to taste

it fr de es br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Makes: 10
Cost: Low

PRESENTATION

Recipe by
Ivana Ester Marra

Potato focaccine are those snacks that just hit the spot, you know? Perfect for an aperitivo or a casual hangout. These potato focaccine come from Northern Italy, where folks really really know how to make breads tender and flavorful. And here's the thing: the dough skips the yeast—makes it lighter and quicker to whip up. Mashed potatoes mixed in give each bite that soft, moist texture inside, while the outside turns a bit crispy from pan cooking. Stuffing them with gorgonzola just makes the flavor pop. For sure. It's cheesy and tangy, balanced with the potato base.

If gorgonzola isn’t your thing, you can switch it up with other Italian cheeses like Scamorza or Taleggio. Or even throw in some slices of salami or roasted veggies. Thing is, that’s the beauty of this gorgonzola stuffed focaccine: customize it however you want. Seriously good.

No need for complicated baking here. These treats skip the oven entirely. Pan-cooking gives them a golden crust that’s hard to resist, and you can keep an eye on them to make sure everything's just right. Pretty simple. The key is to pinch the edges well so the cheese stays tucked inside—nobody wants to lose that melty goodness! And listen, Northern Italian families have tons of ways to play with these potato focaccia snacks. Each region adds their own favorite fillings and twists.

In Bari, for example, you might find a focaccia loaded with tomatoes and olives, showing how versatile these Italian bread recipes can be. Try different versions, and you'll see why recipes like this are an ace up your sleeve. They're pretty much the definition of an easy focaccia recipe—soft, cheesy, and a bit different from the usual stuffed flatbread. Serve them piping hot for the best bite, and you’ll have everyone asking for the recipe before the plate’s even empty. Cannot go wrong.

INGREDIENTS

Ingredients for 10 cakes: Potatoes 1.5 lbs (700 g) - (yellow-fleshed); Type 00 flour 1.6 cups (200 g); Fine salt 1 tsp; Gorgonzola cheese 5.3 oz (150 g)

for cooking: Extra virgin olive oil to taste

Preparation

How to prepare Potato cakes stuffed with gorgonzola

To prepare the potato and gorgonzola cakes, first boil the potatoes in salted boiling water for 30-40 minutes, until they are soft. Alternatively, you can steam or microwave the potatoes. Drain them and let them cool slightly 1. Cut them in half 2 and use a potato masher to crush them in a large bowl 3. There is no need to remove the skin beforehand, as it will stay inside the tool.

Add the flour 4 and salt 5 to the potato puree. Mix the ingredients, trying to make them uniform 6.

Knead with your hands until you obtain a homogeneous mixture 7. Transfer it to a surface to work it more easily 8 and roll it out until it is half an inch thick 9.

Use a 3-inch diameter cookie cutter to cut out some discs 10. Remove the excess dough 11 and knead it again to create more discs. Place a teaspoon of gorgonzola on half of the discs 12.

Place another dough disc on top 13 and seal the edges well by pressing them with your fingers 14. Continue like this until you have made 10 cakes 15.

Pour a little oil into a non-stick pan, place the cakes inside 16 and let them cook for about 5 minutes on each side, on moderate heat, until they are golden brown 17. Then transfer to a plate and serve your cakes still hot 18.

Storage

It is recommended to consume the cakes as soon as they are cooked. Alternatively, they can be stored for one day in the refrigerator in a container. Freezing is not recommended.

Advice

The filling can be enriched with speck or cooked ham. Alternatively to gorgonzola, you can use other stringy cheeses like scamorza or provolone, as long as they are dry.

For the translation of some texts, artificial intelligence tools may have been used.