Polenta Gnocchi

/

When life gives you bad polenta, make polenta gnocchi! I tried a different polenta recipe this week and it resulted in well, very po’… POlenta….Yeah, it’s the only time in my love affair with Polenta where I ever made this pun because my polenta this week was this bad…I’m not saying there was not user error but honestly, under-done onions aside, the ratio of liquid to cornmeal was so off because I followed a bad recipe and my polenta was watery and flavorless…SO, after I had my own dinner portion there was so much left and all I had to look forward to was leftovers which tasted like they were left over for real reasons.

“LOVEFORGNOCCHI”might be hard to put on a vanity plate, (and it’s probably taken) but if it were possible I might actually order this license plate. Gnocchi seems comforting when very things are…I mean, potatoes which are kind of like pasta covered in red sauce, which has more vitamins and fewer calories than pasta? I mean, do I have to go into details?

Well, I made this simple recipe, added some Asiago (because ASIAGOLOVE is another vanity plate I would order), heavily salted the water knowing how unsalted my polenta was, and VOILA! Polenta which was bad, became polenta gnocchi which is good…This polenta has no potatoes and well, of course, polenta, but it reads super similar. My gnocchi had some basil and some garlic, so adding more was an awesome no brainer!

I seasoned the gnocchi more with basil and powdered garlic, added an extra egg because eggs seem smaller these days and prayed to the Italian pasta gods, and well, the proof is in the pillowy goodness of my finished product.

Ingredients

1.5 cup of cooked polenta

0.25- 0.5 cup of asiago (grated finely with your microplane)

0.80 cup of flour

salt (generous amount for cooking water)

2 eggs

additional seasonings (possibilities include powdered garlic, spice basil, rosemary, etc)

Plan of Attack

Serving Suggestion: covering in marinara and grated Asiago

Serving Suggestion: covering in marinara and grated Asiago

Mix all the ingredients together in your massive mixing bowl. Using your hands, knead the dough , integrating all the ingredients.

Mix all the ingredients together in your massive mixing bowl. Using your hands, knead the dough , integrating all the ingredients, including preferred additional seasoning.

Put on a pot of heavily salted water at your highest setting. With heavily floured hands and a heavily floured surface, roll the gnocchi into logs (or as we in children’s craft speak say- medium logs)….Roll them until the logs are about 0.5 inch in …

Put on a Medium stockpot of heavily salted water at your highest setting. With heavily floured hands and a heavily floured surface, roll the gnocchi into logs (or as we in children’s craft speak say- medium Snakes)….Roll them until the logs are about 0.5 inch in width and cut into individual gnocchi with your coldest knife. When the pot of water is at a rolling boil, add your initial batch of gnocchi, when it rises to tHe top, remove and place the next batch in…With this recipe I made three batches of gnocchi…

*i was recently bitten by a snake (yes, i know this an awfully ridiculous thing to happen to a person) so i Was internally resistIng calling them this, but everybody who has played “play doh” with a toddler knows what “make your snake” means! If it makes it easier: “make your medium snake and cut it into pillows”

When the gnocchi float to the top of the pot it is done and this homemade polenta past cooks very quickly so keep your eye on the pot. Fish them our with your ladle of ravioli strainer and put aside in a colander over ra bowl so the excess liquid dr…

When the gnocchi float to the top of the pot it is done and this homemade polenta past cooks very quickly so keep your eye on the pot. Fish them our with your ladle of ravioli strainer and put aside in a colander over ra bowl so the excess liquid drains off.

Serve hot and covered in pesto. gorgonzola and sage, or marinara. I have been working myself through this gnocchi, and sautéed some in butter to go with my egg scramble with breakfast so I suggest to your the world is your gnocchi oyster!

Serve hot and covered in pesto. gorgonzola and sage, or marinara. I have been working myself through this gnocchi, and sautéed some in butter to go with my egg scramble with breakfast so might I suggest your the world is your gnocchi oyster!