🔥 Celebrate new books on our BBQ & Grilling shelf with 25% off ckbk membership 🔥
4
Easy
Published 2017
Here is a way of extending the use of any cold leftover polenta: by turning it, with the addition of a little egg and flour, into tasty boiled gnocchi that can be dressed in the style that is traditional in the Veneto - with smoked ricotta and sage butter or, as appears below, with shredded radicchio and Taleggio cheese. They are also sometimes served with game stews, specifically ones that are too highly spiced! These gnocchi really are very tasty stomach fillers, and can be made in any si
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe