Polenta gnocchi with mushrooms is a Trentino first course with autumn flavors, much loved in my home, which I often prepare with the arrival of the first rainy and cool days.
I also recommend trying the recipe this time and, as always, I look forward to your comments on my Instagram profile @isaporidicasa.
OTHER AUTUMN RECIPES:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup fine cornmeal
- 1.7 cups water
- 1.7 cups milk
- 3.5 oz ricotta
- 2 egg yolks
- salt
- pepper
- 1.1 lbs button mushrooms (champignon)
- 1 clove garlic
- 3.5 oz grated Grana Padano
- chopped parsley
- salt
- pepper
- 3 tbsp extra virgin olive oil
Tools
- Bowl
- Pan
- Saucepan
Steps
First, clean the mushrooms and slice them.
Place the mushrooms in a large pan with the garlic clove in its skin and a drizzle of oil.
Cook until they are tender, then season with salt, pepper, and fresh chopped parsley. Set aside.
Now prepare the gnocchi. Pour the milk and water into the saucepan and bring to a boil. Add the salt and slowly add the cornmeal, stirring with a whisk to prevent lumps. Continue stirring for about 40 minutes until it is very thick and starts to pull away from the sides.
Turn the polenta into the bowl, add the ricotta, the egg yolks, and a pinch of pepper. Mash the polenta with a fork and let it cool.
Take small portions and form balls. The gnocchi should be cooked as soon as they are made because if left to rest too long, they may fall apart during cooking.
Boil abundant salted water in a saucepan and drop the gnocchi in. Scoop them out with a slotted spoon as they rise to the surface, directly into the pan with the mushrooms. Sprinkle with Grana Padano. Place the pan on the heat and sauté briskly, moving the pan without touching the gnocchi with a spoon. Serve immediately!
Enjoy your meal! And if you like, follow my Instagram profile HERE
