Stuffed Polenta Gnocchi

Gnocchi di Polenta Farciti

This is a recipe from an old magazine I have, La Cucina Italiana . The issue is from November 5, 2002. I found the issue at a second hand store and it contains some wonderful, yummy recipes.

My quick version of this recipe makes it a delicious, fast way to have gnocchi for a weeknight meal.


Prep time: 1 hour; maybe less 🙂
Serves: 6


  • 1 1/2 cups quick cooking polenta
  • 1/2 cup milk
  • 2 tablespoons of extra-virgin olive oil
  • 10 ounces of italian sausage
  • 1 clove of garlic, minced
  • 1 tablespoon each of rosemary and sage, chopped
  • Pre-made tomato or marinara sauce (either your own or your favorite store-bought)
  • salt and pepper
  • 2 tablespoons butter, cubed
  • 1/2 cup Grana Padano, grated (can substitute Parmigiano-Reggiano or Pecorino Romano)

Brown sausage in a skillet with 1 tablespoon of olive oil, garlic and herbs.

While the sausage is browning, sprinkle polenta into 1 quart boiling, salted water diluted with the milk and 1 tablespoon of olive oil; cook according to directions.

Divide polenta into 20 gnocchi balls and insert a little bit of sausage into each of the gnocchi balls.

Arrange them in an oven-safe dish over a layer of pre-made tomato sauce.

Sprinkle with cubed butter and grated cheese.

Bake at 350 degrees until cheese melts.

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