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Polenta gnocchi

Polenta gnocchi

Gnocchi di polenta


15 min.
140 min.


350 gr Molino Riva precooked polenta cornmeal
1 egg
300 gr Savoy cabbage leaves
80 gr rolled bacon
40 gr butter
40 gr grated Grana Padano cheese
1 clove of garlic
nutmeg, to taste
1 shallot
extra virgin olive oil
salt and pepper, to taste

Pour a litre of water into a pot and bring to the boil. Add salt and sprinkle the flour. Cook the polenta according to the times indicated on the package. Add half of the grated cheese, a pinch of nutmeg and mix. Pour into a bowl, cover the polenta with plastic film to prevent it from drying out and leave to cool. Wash the Savoy cabbage leaves and cut them into strips. Blanch in boiling salted water for 5-6 minutes and drain. Melt half the butter in a pan; add half a clove of garlic and the chopped shallot; brown the bacon cut into strips; add the Savoy cabbage leaves, salt and pepper and let them absorb the flavour for about 5 minutes, until they are soft. Remove the cabbage from the pan and place it on a plate. Add the lightly beaten egg to the polenta and stir well with a wooden spoon. The mixture should be neither too soft nor too hard. Put the same pan, in which you previously stewed the bacon, on a low heat and add the remaining butter. Take the polenta with a spoon and put it into a piping bag fitted with a smooth 1cm nozzle; squeeze the piping bag to get the polenta out and cut it, with a small knife dipped in water, into pieces of a couple of cm, which you will gradually drop into the pan. Sauté the gnocchi over high heat; sprinkle them with the rest of the cheese and add the cabbage; let them to absorb the flavour for a few seconds, stirring gently, and serve very hot.