Ingredients for 2 people 

For the gnocchi 

100g Polenta Fioretto Mulino Marello 

100 g Mixture of Natural Flours for Pasta Mulino Marello 

1 knob of butter

1 egg yolk

30 g grated parmesan

200ml water 

For the gorgonzola cream 

200 g gorgonzola

100 g cooking cream

50 g speck in whole slice

Walnut kernels to taste 

Procedure

Pour the corn flour into a pan with boiling salted water and cook. Stir in a knob of butter and leave to cool. 

Place the cold polenta in small pieces in a large bowl, add the egg yolk, pasta flour mixture, parmesan and knead until creating a smooth dough. 

Form a loaf and wrap it with cling film. Leave to rest in the refrigerator for 30 minutes. 

Once rested, form loaves with a diameter of approximately 2 cm and cut into pieces of approximately 2.5 cm. You can decorate them with the tines of a fork to give the classic gnocchi shape or leave them plain as you like. 

Bring a pan with plenty of salted water to the boil, pour in the gnocchi and drain them when they float to the surface. 

Place the gorgonzola pieces in a pan and melt over a low heat, add the cream and mix well.

Brown the speck in a hot pan and cut into strips 

Season the gnocchi with walnut sauce, speck and walnut kernels to taste.