Leftover polenta gnocchi with Gorgonzola sauce

I made gnocchi from leftover polenta: different and delicious.

INGREDIENTS FOR 4 PEOPLE

500 g POLENTA

200 g COW'S MILK RICOTTA

200 g TYPE 00 FLOUR

3 EGGS

150 g GRANA

SALT

PEPPER

NUTMEG

GORGONZOLA SAUCE

200 g GORGONZOLA

MILK AS NEEDED

2 TABLESPOONS OF GRATED PARMESAN

20 g BUTTER

I rice polenta into a bowl with half the flour.

I add ricotta and Parmesan.

I add eggs, salt, pepper and nutmeg.

I combine with remaining flour.

I quickly knead on a floured worktop, adding flour only if needed without excess.

I form logs and cut pieces like normal gnocchi.

I arrange on a floured surface.

I gently melt Gorgonzola with butter and gradually added milk to a semi-liquid sauce, adding Parmesan. Meanwhile I boil salted water and cook gnocchi for 5 minutes after floating.

I drain into sauce and gently mix.

I plate and finish with pepper.