This
recipe was created for my grandson Adam. Gnocchi are light
Italian dumplings that can be made from potatoes, ricotta,
or, as in this case, polenta. They make a substantial first
course followed by a roast and a side of vegetables.
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Yield: 4 to 6 servings as a first course
Butter a large, rimmed baking sheet and set it aside.
Bring the milk, salt and nutmeg to a boil over moderate heat in
a heavy 3-quart saucepan. Add the polenta gradually, stirring constantly
with a wooden spoon to prevent the formation of lumps. Continue
cooking until the polenta thickens, about 5 minutes. Remove the
pan from the heat and stir in the eggs and 1 cup cheese. Spoon the
mixture into the buttered baking sheet, using a spatula to spread
the polenta about ½-inch thick. Smooth the top with the spatula.
Refrigerate for at least 1 hour.
While the polenta is chilling, melt the butter in a small skillet.
Add the scallions and sauté until softened, about 3 minutes.
Preheat the oven to 400°F. Butter a shallow baking dish and set
it aside. With a 1½-inch biscuit cutter, cut the polenta into small
circles. Transfer the circles to the buttered baking dish. Drizzle
the butter and scallions into small circles. Sprinkle with the remaining
¼ cup cheese and season with pepper to taste.
Bake until golden, about 15 minutes. Turn the oven to broil and
run the gnocchi under the broiler until crisp, 1 to 2 minutes. Serve
hot as an appetizer.
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