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 size or shape, although the guideline is about 3 cm/1¼ in. I love the fact that even in this simple recipe of what is fundamentally leftovers, the ingredients required are so specific in terms of their origin and variety.
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