Maxfacts

Polenta gnocchi

In Italy, gnocchi (mini-dumplings) are made from either potatoes or (wheat) polenta. Gnocchi are great to mop up all kinds of delightful lubricants and purees, or on their own, with lots of sage-infused melted butter. Gnocchi are easy to make and home-made gnocchi are in a different league from any ready-made ones you can buy in a supermarket.

Ingredients

• 100 g polenta (made from durum wheat)
• 75 g flour
• 75 g grated Parmesan cheese
• 1 tsp salt
• small pinch of ground nutmeg
• 3 eggs, lightly beaten
• 200 g crème fraiche

Method

1. Mix all the dry ingredients in a bowl. In another bowl mix beaten eggs and crème fraiche, then add to dry mixture and work into a smooth dough. Set aside to rest for at least 30 minutes.
2. In a large saucepan bring salted water to the boil, form min-dumplings (gnocchi) from the dough and drop into water. Simmer for about 5 to 10 minutes, until gnocchi rise to the surface when they are done. Remove from cooking water with a slotted spoon.