For the gnocchi
400 g of cold Bergamo polenta
300 g of white flout
3 eggs
40 g of D.O.P. Grana Padano cheese
Salt to taste
For the condiment
500 g of Bergamo escarole
100 g of Bergamo pancetta
15 g of butter
Instead of some common gnocchi, this recipe uses polenta as the main ingredient: stir it with flour and eggs to prepare some delicious gnocchi! Brown some butter with pancetta and escarole to get a yummy seasoning for a very unusual dish.
Mix the polenta with flour, eggs, grana cheese and salt.
Make some 2 cm thick rolls and cut the gnocchi with a knife.
Brown some sliced pancetta in the butter and add the escarole (previously washed and thinly sliced) for just a few seconds. Boil the gnocchi in salted water (2 litres water and 20 g of cooking salt). As soon as they come to the surface, take them off and season them. Serve them hot with grated D.O.P. Grana cheese.
Instead of some common gnocchi, this recipe uses polenta as the main ingredient: stir it with flour and eggs to prepare some delicious gnocchi! Brown some butter with pancetta and escarole to get a yummy seasoning for a very unusual dish.
Mix the polenta with flour, eggs, grana cheese and salt.
Make some 2 cm thick rolls and cut the gnocchi with a knife.
Brown some sliced pancetta in the butter and add the escarole (previously washed and thinly sliced) for just a few seconds. Boil the gnocchi in salted water (2 litres water and 20 g of cooking salt). As soon as they come to the surface, take them off and season them. Serve them hot with grated D.O.P. Grana cheese.
