- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 159.88 (Kcal)
- Carbohydrates 13.81 (g) of which sugars 5.88 (g)
- Proteins 6.69 (g)
- Fat 8.94 (g) of which saturated 5.38 (g)of which unsaturated 2.97 (g)
- Fibers 2.61 (g)
- Sodium 393.24 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
You can use fresh chard, spinach, or a mix of greens. Frozen ones are also fine, as long as you squeeze them thoroughly before adding to the polenta.
You can use any type of cheese that melts well in the polenta instead of provola.
You can prepare the gnocchi in advance and gratin them when needed.
If you prefer, you can use regular polenta flour (not pre-cooked) and cook it for the necessary time.
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