Polenta Gnocchi

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    Method

    Make polenta. Pour mixture on to a well-buttered baking sheet and spread out to i-inch thickness. Allow it to cool and cut into small rounds with a biscuit cutter. Arrange gnocchi (polenta rounds) in overlapping rows in a well-buttered shallow baking dish and cover with Tomato Sauce. Dot with butter and sprinkle with freshly grated Parmesan. Brown in a hot oven (450°-M7) for 15 minutes.