Ingredients for 2 people
100g Polenta Floretto Mill Marello
100 g Mixture of natural flours for Mill Mill pasta
1 butter walnut
30 g Grated Parmesan
200 ml water
For the Gorgonzola cream
200 g gorgonzola
100 g kitchen cream
50 g speck in whole slice
Walnut kernels to taste
In a pot with boiling salted water, pour the corn flour and check. Keep with a walnut of butter and let it cool.
Put the cold polenta with small pieces in a large bowl add yolk, mixture of flour for pasta, Parmesan and knead how to create a homogeneous mixture.
Form a dough and wrap it with food film. Let it rest in the refrigerator for 30 minutes.
Once the rest is completed by forming the files with a diameter of about 2 cm and cut into pieces of about 2.5 cm. You can decorate them with the rebles of a fork to give the classic shape of dumplings or leave them smooth to your pleasure.
Bring a pot with plenty of salted water to a boil, pour the dumplings and drain them when they go up to the surface.
In a pot put the gorgonzola to pieces and melt over 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.