Yesterday I had to make use of some of my leftover polenta from my dinner with friends. Now there are a lot of things you can do with leftover polenta, that mainly involve baking it with some sort of meat sauce or grilling it with cheese, but I wanted something different.
Scouting the web, i found a very interesting recipe for polenta gnocchi. I was sold.
Polenta gnocchi are made mixing leftover polenta with egg and flour and then cooking and using them as gnocchi. I had never heard of them despite coming from the town of polenta. Well they were great.
I decided to add buckwheat flour to give it a more rustic feel and the final result reminded me of the traditional pizzoccheri. They were a great way of using polenta in an unusual way and they are a perfect dish for a cold winter day.
Polenta gnocchi with savoy cabbage and cheese
- 1/2 lb cooked polenta
- 1 egg
- 1/3 cup buckwheat flour
- 1/2 small savoy cabbage
- 1/2 cup diced melting cheese like fontina
- 1+1 tbsp butter
- 1 clove garlic
- Put the cold precooked polenta in a mixer and blend it with the egg until creamy.
- Add the buckwheat flour. You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta. Add enough flour to get a soft dough that doesn’t stick to your hand.
- Form the gnocchi on a floured surface by rolling out the dough in long logs, more or less as thick as a thumb and then cut them in gnocchi. If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do). Place the gnocchi in the fridge while you prepare the sauce.
- Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted. Drain it and sautee it with 1 spoon butter and salt until cooked.
- Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.
- Cook the gnocchi in salted boiling water in batches. Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating. Drain them and add them to a bowl. Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out.
- Do not mix the gnocchi in the bowl, as they are rather soft and would break. If the cheese didn’t melt much, you can microwave the bowl for a couple of minutes.
- Serve piping hot.