Polenta Gnocchi
Creamy polenta gnocchi with Parmesan, baked until golden, offering a comforting, cheesy dish perfect for versatile servings and simple to prepare for any occasion.
Ingredients
Instructions
- Preheat oven to 400°F.
- Prepare polenta with Parmesan cheese; add salt, cayenne pepper, and nutmeg to taste.
- With moistened hands, form the polenta into 2-inch rounds or ovals.
- Place them in a single layer in a greased shallow baking pan.
- Sprinkle with Parmesan cheese and butter.
- Bake gnocchi for 30 minutes or until puffed and heated through.
- Place under preheated broiler for 2 minutes or until golden.
- Serve plain or with a light tomato and basil sauce.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or milk to the polenta mixture. If you don't have Parmesan, Pecorino or Grana Padano can be good substitutes. To add more flavor, feel free to mix in herbs like thyme or rosemary. Always taste as you go, especially when seasoning with salt and cayenne pepper.
Serving Suggestions
These polenta gnocchi are delightful served plain or with a light tomato and basil sauce for a classic pairing. Consider serving alongside a fresh salad or roasted vegetables for a complete meal. They also complement Italian recipes like Easy Lasagna Rolls, creating a satisfying vegetarian feast.
Storage & Reheating
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through, or sauté them in a skillet with a little olive oil for a crispy exterior. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Polenta Gnocchi contains roughly 1220 calories, with 1g protein, 1g carbohydrates, and 135g fat. Note that it is relatively high in sodium, at 499mg per serving (22% 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 freeze polenta gnocchi?
Yes, you can freeze the formed but uncooked gnocchi. Lay them out on a baking sheet to freeze individually before transferring to a freezer bag. When ready to cook, you can boil them straight from frozen, adding a couple of extra minutes to the cooking time.
What can I do if my polenta mixture is too dry?
If your mixture seems too dry, you can incorporate a bit more liquid, such as vegetable broth or water, until it reaches a smoother consistency. If the mixture has already set, try adding a small amount of olive oil or melted butter when shaping the gnocchi to enhance moisture.
How can I make these gnocchi gluten-free?
This recipe is naturally gluten-free since it uses polenta instead of traditional wheat flour. Just ensure that all other ingredients, like the cheese, are also labeled gluten-free. This way, you can enjoy a delicious dish without any gluten concerns.
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).