Potato pie with gorgonzola and farfalline

Fill one small pot of water and bring to boil.

Cook the Farfalline, and drain using a spoon sieve and let cool with a drizzle of extra virgin olive oil.

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.

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.