Make the polenta from the polenta flour and water. Leave to get cold.
Cook the sausage meat in a little olive oil, drain and reserve. When the sausage and polenta are cold, combine them and then add the flour and lemon zest. Season with salt and pepper. Mix thoroughly together, make into large gnocchi by rolling into long sausages, then cutting in 5 cm/2 in lengths. Deep-fry until golden.
Excellent served as a nibble or with game.