Polenta Gnocchi in Tomato Sauce – a delicious recipe with olive oil, recipe Basic Polenta, Tomato-Mushroom Sauce, freshly grated Parmesan cheese, fresh parsley, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Prepare a baking sheet by placing a layer of aluminum foil over the surface, then grease with half of the olive oil.
2
Spread the just-cooked polenta in a smooth layer on the baking sheet and refrigerate the polenta until cool and firm, 2 to 4 hours.
3
Use a biscuit or ravioli cutter to stamp out rounds of polenta.
4
Preheat the oven to 400F.
5
Prepare a baking dish by coating it with the remaining olive oil.
6
Arrange the polenta gnocchi so the pieces are slightly overlapping one another in the bottom of the baking dish.
7
Generously spoon the sauce over the polenta gnocchi and bake until hot, about 30 minutes.
8
Remove the gnocchi from the oven and sprinkle with the Parmesan and parsley, then grind some fresh pepper over the top.
9
Serve immediately.
10
A medium- to full-bodied red wine, such as a Sangiovese, super Tuscan, or a Zinfandel, would be a good choice.
170
kcal
Calories
17
g
Fat
2
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup olive oil, 1 recipe Basic Polenta (page 63), 1 recipe Tomato-Mushroom Sauce (page 63), 1/4 cup freshly grated Parmesan cheese, and more.
Yes, Polenta Gnocchi in Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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