Gnocchis de polenta aux restes

Ingrédients

• 10 1/2 ounces polenta (cooked)
• 1 1/3 cups all purpose flour
• 1 large egg yolk
• 1 pinch salt
• 1/4 cup freshly grated Parmigiano
• 4-5 tablespoons freshly grated Parmigiano

Préparation

1. 1

   In a food processor or blender combine the polenta, yolk, flour, salt and parmesan cheese to form a dough. Can also be made by hand, place the flour on a flat board, make a well in the middle and add the remaining ingredients, combine with your hands to form a dough.

2. 2

   Move the dough to a lightly floured flat surface and cut small amounts of dough to form ropes and cut into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.

3. 3

   Cook the gnocchi in a large pot of boiling salted water, when they float to the top they are done. Toss with your favourite sauce. Enjoy!

4. 4

   I served the gnocchi two ways one with mushrooms and one with a traditional polenta sauce.