AI photoPolenta Gnocchi
A comforting polenta gnocchi, boiled and layered with a melted Fontina cheese sauce.
Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you.
Ingredients
- 200 g Quick-cook polenta
- 800 ml Water
- 200 g Durum wheat semolina
- 2 pcs Eggs
- 200 g Fontina
- 200 ml Double cream
- Parmesan to taste
- Salt to taste
Steps
Pour the water into a large saucepan, add a teaspoon of salt, and bring to the boil.
As soon as the water boils, pour in the quick-cook polenta in a steady stream, whisking thoroughly.
Cook the polenta for the time stated on the packet; if there are no instructions, cook for about 8 minutes.
8 minTip the polenta into a bowl and let it cool well until just warm.
Once the polenta is warm, add 4 tablespoons of Parmesan, beat in the eggs and stir in the durum wheat semolina.
Mix everything quickly until it forms a smooth ball of dough.
Tip the ball onto a work surface dusted with semolina and divide it into 7-8 pieces.
Roll each piece into a long cylinder about 1.5 centimetres in diameter.
Cut each cylinder into small pieces 1-2 centimetres long.
Dust the gnocchi lightly with semolina, then give them a ridged texture using a gnocchi board; if you don't have one, use a fork.
In a small saucepan, warm the double cream over a low heat.
Once the cream is hot, add the grated Fontina and melt until smooth to make a cheese sauce; set aside.
Bring a large pot of water to the boil, season with salt and, once it returns to the boil, drop in the gnocchi in small batches.
When the gnocchi float to the surface, lift them out with a slotted spoon, transfer to a large serving bowl and layer them, spooning cheese sauce over each layer.