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Polenta Gnocchi with Sage and Butter Sauce

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Source: Heritage of Italian Cooking

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Active Time:  35 Minutes
Total Time:  55 Minutes
Yield:  6 Servings

Shaping polenta into gnocchi was one of the few ways of making it acceptable to the old aristocratic Italian families; in this way a peasant dish could become a stylish one that could be served at a family lunch.

RECIPE INGREDIENTS

For Gnocchi:

6 cups water

salt

3 1/4 cups polenta

For Sauce:

1/3 cup butter

1 handful sage leaves

Polenta Gnocchi with Sage and Butter Sauce Recipe at Cooking.com

DIRECTIONS

FOR GNOCCHI: Salt the water lightly and bring it to a boil. Scatter the cornmeal into the boiling water, stirring continuously with a wooden spoon, and cook for about 30 minutes, until the mixture comes away easily from the sides of the saucepan.

Preheat the oven to 400 degrees F. Use 2 tablespoons of the butter to coat a baking dish. Make the gnocchi by shaping the polenta into large egg shapes, using a tablespoon dipped in cold water. Place them in the baking dish.

FOR SAUCE: In a small saucepan, fry the sage in the remaining butter. Pour over the gnocchi and heat in the oven for 20 minutes before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 6 Servings

Calories:

330

Fat. Total:

14g

Fiber:

Carbohydrates, Total:

48g

Sodium:

23mg

% Cal. from Fat:

38%

Cholesterol:

31mg

Protein:

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