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Baked Polenta Gnocchi with Gorgonzola Sauce

Baked Polenta Gnocchi with Gorgonzola Sauce

Makes 12-14


2 cups whole milk

8 Tbsp. butter (divided use)

1 cup polenta flour

1/2 cup Parmesan cheese

Salt and freshly ground black pepper

2 egg yolks


Gorgonzola Sauce:

1/2 pint heavy cream

2 Tbsp. unsalted butter

1/4 lb. freshly grated Gorgonzola cheese

2 Tbsp. grated Parmigiano Reggiano cheese

1 tsp. salt

1/8 tsp. freshly grated ground nutmeg

1/8 tsp. freshly ground white pepper


Heat milk and 4 Tbsp. butter in a 2-quart saucepan. Sprinkle polenta flour into mixture and whisk for a few moments before stirring with a wooden spoon. Cook for 10 minutes at low heat, stirring constantly. Remove from heat. Add Parmigiano Reggiano cheese, salt, pepper and the egg yolks, one at a time. Mix well after each addition.


Pour mixture onto a greased board. Using a wet spatula, smooth mixture into a rectangle with a thickness of 1/2 inch. Cover with foil and let cool completely. Heat oven to 400°F. Butter a 13x9x2-inch baking dish. Using the bottom of a glass (about 1 inch in diameter), cut the dough into round shapes. Place in prepared dish. Melt remaining butter and pour over gnocchi. Bake for 10 minutes. To brown tops, place gnocchi under broiler for 2 minutes.


In a 12-inch saucepan, bring cream and butter to a boil. Reduce sauce at high heat until mixture thickens, about 10 minutes. Stir in the cheeses and cook until well-melted. Season with nutmeg, salt and pepper. Serve immediately with Gorgonzola Sauce.
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