0. Make the dough: In a large bowl, make a well in the flour and add the eggs and a pinch of salt. Using a fork, begin to incorporate the flour into the eggs until a dough forms. Transfer the dough to a lightly floured surface and knead vigorously until smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

1. Prepare the filling: Peel the potatoes and dice them. Cook them in plenty of salted water until tender. Drain the potatoes and mash them with a potato masher or a fork until they form a smooth puree. Add the chopped gorgonzola to the still-warm mashed potatoes and stir until completely dissolved. Add the grated Parmigiano-Reggiano, a pinch of nutmeg, and salt and black pepper to taste. Stir well to combine all the ingredients.

2. Prepare the buttons: Remove the dough from the refrigerator and roll it out. Cut the dough into circles about 7-8 cm in diameter using a glass or pastry cutter. Place a teaspoon of filling in the center of each dough circle. Place the second circle on top and seal the button using a fork.

3. Cooking: Bring a pot of lightly salted water to a boil. Cook the buttons in small batches to prevent them from sticking together, until they float to the surface, about 3-4 minutes. Remove the buttons with a slotted spoon and serve hot.