Fried Polenta and Sausage Gnocchi

Suricitti di Macerata

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

These suricitti were made during the month of December in the Maceratese countryside. The name means little mice, which they are supposed to resemble. I find it hard to see the resemblance!


  • 500 g/1 lb 2 oz polenta flour
  • litres/ pt water
  • 400 g/14 oz sausage meat (plain or liver)
  • 150 g/5 oz plain white flour
  • grated zest of 1 lemon
  • salt and freshly ground black pepper
  • oil for deep frying


    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.