Although these are called gnocchi there are no potatoes or other mashed vegetables in the recipe. They are made from polenta and then baked au gratin.
Delicious. Serve with fresh (spicy) tomato sauce.
Heat the milk in a frying pan. When it starts to boil, trickle in the polenta, while stirring. Keep on stirring, thus preventing any lumps from forming. Season with nutmeg, salt and pepper. Leave to simmer for 15 minutes on very low heat. Remove from the heat and add the egg, half of the butter and half of both cheeses.
Grease a flat low pan with
© 2011 All rights reserved. Published by Murdoch Books.