This is a variation on my grandma’s quick version of gnocchi. She forms cakes not pasta-pillows as the traditional gnocchi dumplings;  and this is baked not boiled. She uses semolina or cornmeal. Here it is cornmeal.


  • 4 cups milk

  • 1 tablespoon butter
  • 1 cup corn polenta
  • 1 teaspoon sea salt
  • To taste, ground pepper, ground coriander and nutmeg
  • 2 egg yolks
  • ½ cup parmesan cheese, grated
  • 1/ cup Fontina cheese
  • 4 ounce butter, melted


combine milk with 1 TBS butter in heavy sauce pan and bring to a high simmer; remove from heat and pour in polenta in a steady stream, stirring constantly with a wooden spoon; add salt, pepper, coriander and nutmeg to taste; return to heat and stir constantly until bubbling; reduce heat to low and cook for approximately 5 minutes – gnocchi should be thick enough to stand the spoon upright; remove from heat and add yolks and half the Parmesan and Fontina; remove to greased pan and spread to desired thickness; place in refrigerator until cooled and firm; cut desired shapes and place in greased oven proof serving dish; drizzle with butter and top with remaining cheese; bake at 375ºF for approximately 20 minutes or until gnocchi are golden and bubbly; remove and serve.


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