Leftover Polenta Gnocchi

Step 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.

Step 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.

Step 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!

Step 4

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