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