Polenta Gnocchi
September, 2004

Serves 4 / These golden-colored gnocchi go especially well with a tomato sauce. Though they aren't as light as potato or ricotta gnocchi, the rich flavor of the polenta comes through. The dough for this type of gnocchi is too soft to roll and form with your hands. Rather, drop it by spoonfuls into the boiling water. Their shapes will be irregular, but the texture will be amazingly tender.

Prep Time: 25 minutes
Cooking Time: 25 minutes

4 cups 2% milk or water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup polenta
2 eggs, beaten
1 cup unbleached white flour
2 tablespoons chopped parsley, sage or basil


1. In a medium saucepan over medium heat, bring the milk or water to a simmer. Add the salt and pepper and whisk in the polenta. Cook, stirring occasionally until it thickens, about 15 minutes. Transfer to a medium-size bowl, cover and allow to cool for 30 minutes.

2. Whisk the eggs into the polenta. Sprinkle the flour and herbs over the top and stir until well-combined.

3. Bring a pot of salted water to a boil. Drop gnocchi mixture by teaspoonfuls into the water in small batches, about 10 at a time. Stir gently and briefly to prevent the gnocchi from sticking to the bottom of the pot. Remove with a slotted spoon once they float to the surface of the water. Serve hot with your favorite sauce, plenty of grated cheese and chopped herbs.

Calories 329,Fat 8,Perfat 22,Cholesterol 128,Carbo 48,Protein 16,Fiber N/A,Sodium N/A