Polenta gnocchi with sausage sauce


Work the polenta with the yolks until well blended, then add all remaining ingredients. Once the dough is compact, form the dumplings.

Cook in salted water for 2-3 minutes

Serve with the sauce previously prepared by frying in a little butter the crumbled sausage, chopped parsley and porcini mushrooms.


For 4 people

  • 300 gr. Cold polenta in cubes
  • 60 gr. Grated Parmesan cheese
  • 50 gr. Potato starch
  • 3 egg yolks
  • 150 gr. flour
  • salt
  • nutmeg

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