Advanced polenta?
Last minute dish?
This recipe, found on a newspaper, help us.
A coccetto full of steaming polenta, with a tasty stuffing,
a delicate dish but at the same font.
Recommended wine:
Gravello Librandi Val di Neto IGT 2011
a dry red, soft and warm, with
a slight fruity aftertaste.

And now … LIGHT THE FIRES!

INGREDIENTS:

-600g Of cold polenta

-2 eggs

-150g Parmesan

-250g Gorgonzola mascarpone

-100g Of butter

-flour 00 qb

-Salvia qb

-Noce nutmeg

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Put in the blender, polenta, eggs, Parmesan,
a pinch of nutmeg and started to blend, adding a little
flour at a time, you get a soft but firm dough.
Helping with the pallinatore ice cream, made so many balls of dough put them
on a baking sheet, lined with parchment paper.
Work gorgonzola with a fork, until you get a soft cream,
helping with a pastry bag stuffed inside the dumplings
with the cream.
Grease coccotte of ceramic,
put gnocchi,
if you like garnish with a few leaves of sage, butter flakes and grated parmesan.
Bake at 220 ° for about 15 minutes.
Serve immediately.

Et voila … delicious dumplings for you!