Name: Gnocchi di Polenta (Polenta Gnocchi)
Yield: Serves 4
Cuisine: Italian
Ingredients: 15 ml/1 tbsp tomato paste; 50 ml/2 fl oz/¼ cup olive oil; 275 g/10 oz stewing pork, cubed; 50 g/2 oz/1 cup dried porcini mushrooms; 1 large onion, thinly sliced; 115 g/4 oz/½ cup unsalted butter, plus extra for greasing; sea salt; 300 ml/½ pint/1 ¼ cups pork or chicken stock; 450 g/1 lb polenta flour; 75 ml/5 tbsp freshly grated Parmesan cheese

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a tremendously substantial dish, which is perfect for cold, damp winter Tuscan days. It is a real rib-sticker, so if you decide to serve it make sure the next course is light. Polenta, like pasta, is hearty and sustaining, and it is an inexpensive way to satisfy hungry stomachs. The pork and porcini sauce can also be used to dress pasta or even as a risotto base.