You can serve polenta in its most traditional form, but you can also use it to create an easy variation on gnocchi. I first learned this technique from my friend, Milan-born and-raised cooking teacher Nadia Frigieri. Making both the polenta and the sauce in a slow cooker means there’s little hands-on effort required to make this stunning dish. Adding a green salad makes this a meal.
Ingredients
Preparation
Step 1
Prepare a baking sheet by placing a layer of aluminum foil over the surface, then grease with half of the olive oil.
Step 2
Spread the just-cooked polenta in a smooth layer on the baking sheet and refrigerate the polenta until cool and firm, 2 to 4 hours. Use a biscuit or ravioli cutter to stamp out rounds of polenta.
Step 3
Preheat the oven to 400°F. Prepare a baking dish by coating it with the remaining olive oil. Arrange the polenta gnocchi so the pieces are slightly overlapping one another in the bottom of the baking dish. Generously spoon the sauce over the polenta gnocchi and bake until hot, about 30 minutes.
Step 4
Remove the gnocchi from the oven and sprinkle with the Parmesan and parsley, then grind some fresh pepper over the top. Serve immediately.
Suggested Beverage
Step 5
A medium- to full-bodied red wine, such as a Sangiovese, super Tuscan, or a Zinfandel, would be a good choice.
