Gnocchi di Polenta

Polenta Gnocchi

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

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.

Ingredients

  • 500-600 g/1¼-⅓ lb cooked, cold, set polenta
  • 30 ml/2 tbsp plain/all-purpose flour (or more if required)
  • 1 large/US extra large egg
  • 100 ml/ fl oz/scant ½ cup full-fat/whole milk
  • 185 g/ oz Taleggio cheese
  • 1 head of fresh radicchio - specifically the Variegato di Castelfranco if possible, but any radicchio will work in terms of the presentation and flavour
  • 30-45 ml/2-3 tbsp extra virgin olive oil (preferably from Lake Garda)
  • sea salt and ground black pepper

Method

  1. Blend the cold polenta with the flour and the egg to make a malleable texture, then shape the mixture into small (3 cm/1¼ in-long) gnocchi shapes and lay them out on a tray.

  2. Put the milk and 130 g/4½ oz of the Taleggio in a heatproof bowl and place it over a pan of simmering water. Stir constantly until melted together. Cube the remaining cheese.

  3. Wash and dry the radicchio, then shred it finely and set aside.

  4. Bring a large pan of salted water to a gentle boil. Working in batches, drop in a few of the gnocchi at a time and cook them briefly until they bob up to the surface of the water.
  5. Carefully remove the cooked gnocchi to a warmed bowl using a slotted spoon, then repeat the cooking process with further batches of gnocchi, until they are all cooked and in the warmed bowl.
  6. Pour over the Taleggio sauce and gently mix everything together, taking care not to break up the delicate gnocchi.
  7. Arrange the shredded radicchio on a platter and dress with the oil and a little salt and pepper.
  8. Gently tip the dressed gnocchi over the radicchio salad, distribute the reserved Taleggio cubes over the top and serve immediately.