Fried Polenta and Sausage Gnocchi

Suricitti di Macerata

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime

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!

Ingredients

  • 500 g/1 lb 2 oz polenta flour

Method

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.