Gnudi (polenta/flour gnocchi) w brown butter sage sauce

Gnudi is a bit like a  dumpling--it´s a polenta gnocchi made with flour instead of potato. Polenta flour I use is not as fine as white flour or zero flour, but is courser ground.

Make a volcano of 4 c coarsely ground polenta, salt, pepper, fresh gr nutmeg, minced sage. Add 6 whole eggs, plus  1 cup flour of choice , 2 cups shredded cheese (mozzarella, buffalo mozzarella, asiago, parm, 1 containter ricotta). Then add enough flour to make a dough. Divide into pieces, roll each into snakes, press fork to edge along the entire edge slightly to form a groove for taking the sauce, then use knife to cut into inch pieces. boil in broth or soup, or stock or water.  Make a brown butter sage sauce on the side. rrr now will try tomorrow to add these posts together, as it is not working right today. This is really good in a cauliflower soup made thick from less liquid and substituting some of the liquid for cream with whole milk not water.



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Variations:


-Serve in a thick mushroom, onion, green pea sauce, garnished with fresh shaved parmesan. (Leaving out the sage butter sauce)

-Serve with Norwegian, Swedish or Italian meatballs, in a red sauce (again leaving out the sage butter sauce), garnish with fresh shaved parmesan.

-Make as is, serving over a cream sauce.

-Make as is but serve with half red sauce half cream sauce, without the sage butter sauce.

-Serve as is, but when making the sage butter sauce, add mixed and wild mushrooms (dried have to be properly reconstituted beforehand, but keep the liquid and use in the sauce). Add more herbs, such as fresh oregano, fresh thymes, to enhance the mushroom flavours. Add a bit of cream or whole milk in the sauce, optional, is also good in this one.