Polenta Gnocchi With Gorgonzola
Creamy polenta gnocchi baked with Gorgonzola cheese offers a rich, comforting dish with cheesy, buttery flavors perfect for a cozy meal or special occasion.
Ingredients
Instructions
- In a large saucepan, slowly pour water into the cornmeal, stirring constantly, until free of lumps.
- Stir in the rest of the water and salt.
- Cook on medium-low heat for 20 to 30 minutes, stirring frequently, until thick and smooth.
- When the polenta is done, spoon will stand up in the middle and the mass will cling together and pull away from the sides.
- Remove from heat and turn onto a countertop, baking sheet, or cutting board that has been wet with cold water to prevent sticking.
- Smooth out the polenta with a spatula and let cool for 30 minutes.
- Brush the bottom and sides of a baking dish with some of the melted butter.
- Brush the rest of the butter on top of the cooled polenta.
- Cut the polenta into small rounds.
- Remove all the small four-sided pieces from between the rounds and place them in the baking dish.
- Arrange a row of overlapping rounds leaning against the sides of the dish, like rooftops.
- Crumble Gorgonzola cheese over the top.
- Bake in a 450°F (230°C) oven for 20 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the polenta before cutting it into rounds. If you don't have Gorgonzola, a sharper blue cheese or feta can be a delicious substitute. For added flavor, mix in some herbs like thyme or rosemary during the cooking process. This dish can be customized to pair with various Italian recipes, enhancing your meal's authenticity.
Serving Suggestions
These polenta gnocchi are delightful on their own but can be served alongside a simple green salad or steamed vegetables for a complete meal. Consider pairing them with a light tomato sauce or sautéed mushrooms for added depth. They also go wonderfully with Italian Broccoli Casserole for a hearty, comforting dinner.
Storage & Reheating
Leftover polenta gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the gnocchi in a baking dish and cover with foil to prevent drying out. Heat in a 350°F (175°C) oven for about 15 minutes or until warmed through. You can also sauté them in a pan for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Polenta Gnocchi With Gorgonzola contains roughly 478 calories, with 12g protein, 92g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (37% of the Daily Value) and protein (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 978mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make polenta gnocchi in advance?
Yes, you can prepare the polenta ahead of time and store it in the refrigerator. Once cooled, you can cut it into rounds and bake it when ready to serve. This makes it a great option for meal prep or entertaining guests.
What can I substitute for Gorgonzola?
If Gorgonzola isn't available, consider using other blue cheeses like Roquefort or Stilton for a similar flavor. Alternatively, feta cheese can provide a tangy taste, while ricotta can add creaminess without the strong flavor of blue cheese.
How can I make this dish gluten-free?
This recipe is naturally gluten-free as it uses cornmeal instead of wheat flour. However, always double-check that your cornmeal is certified gluten-free, especially if you have severe gluten intolerance or celiac disease.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).