The Roman polenta gnocchi are a rich and delicious first course that is quickly prepared, especially if, like me, you have plenty of leftover polenta (deliberately left from the day before for this recipe). The Roman-style gnocchi, which can also be made into pumpkin Roman-style gnocchi, are typically made with semolina, but if you have leftover polenta and are looking for a creative way to use it, here they are ready to go. You can make them round like classic Roman gnocchi by forming a nice roll with the polenta before it cools and slicing it up. Or if you have the polenta spread in a baking dish and want to avoid waste (small leftovers are created with the round cutter), you can use a square cutter. I only added butter, sage, and Parmesan to my Roman polenta gnocchi because I had very flavorful truffle polenta, but if you prefer or need to make it specifically, you can add spinach to the mixture. I think I’ve given you quite a few ideas in these first lines. I’m heading to the recipe. Will you join me?

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