Polenta/Cornmeal Gnocchi with Montasio Cheese & Butter

This dish hails from the Alpine kitchens of northern Italy, where polenta/cornmeal wasn’t just a staple but a source of comfort and creativity. Here, it’s transformed into tender gnocchi, cut into rounds and baked with butter and Montasio cheese until golden on top and crisp at the edges. If Montasio is hard to find, you can substitute with a young Asiago, Piave, or even a mild Gruyère ... literally, any cheese that melts well and has a nutty, milky sweetness. Rich, satisfying and surprisin