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1
Put the cold precooked polenta in a mixer and blend it with the egg until creamy.
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2
Add the buckwheat flour. You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta. Add enough flour to get a soft dough that doesn't stick to your hand.
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3
Form the gnocchi on a floured surface by rolling out the dough in long logs, more or less as thick as a thumb and then cut them in gnocchi. If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do). Place the gnocchi in the fridge while you prepare the sauce.
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4
Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted. Drain it and sautee it with 1 spoon butter and salt until cooked.
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5
Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.
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6
Cook the gnocchi in salted boiling water in batches. Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating. Drain them and add them to a bowl. Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out.
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7
Do not mix the gnocchi in the bowl, as they are rather soft and would break. If the cheese didn't melt much, you can microwave the bowl for a couple of minutes.
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8
Serve piping hot.
