According to Pellegrino Artusi, Corn meal gnocchi are easy on the digestion: "Should you feel somewhat bloated because you have over eaten, you will be able to neutralize the sensation with these gnocchi, which have very little substance. You will be even more successful in your recovery if you follow them with another easy to digest dish."
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- Boiling water
- 3 cups finely ground corn meal
- Grated Parmigiano
- Unsalted Butter
- Tomato Sauce
Preparation:
It's best that the corn meal be coarsely ground in this case. Otherwise, it's better to use the finely ground corn meal that has become available. Lightly salt a quart of water, and when it comes to a boil, pour in 3 cups of finely ground corn meal a bit at a time with your left hand, while stirring constantly with a wooden spoon with your right. The mixture has to boil for quite a while, about a half hour. Stir the polenta constantly, lest it stick and burn, and when it's thickened to the point that it sticks to the spoon and peels away from the sides of the pot, remove it from the fire. Scoop out bits with a kitchen knife, putting them onto a platter, and season each layer with grated cheese, sweet butter, and tomato sauce. Continue laying down layers until the polenta is used up, and serve hot.If you would rather more heavily seasoned gnocchi, use a meat sauce such as sugo alla bolognese.
A wine? A light red, along the lines of a Sangiovese di Romagna
