Shaping polenta into gnocchi was one of the few ways of making it acceptable to the old aristocratic Italian families; in this way a peasant dish could become a stylish one that could be served at a family lunch.

Gnocchi are still very popular and many versions exist: the base used may be corn flour, semolina as in the famous "Roman gnocchi," ricotta and spinach (more common in Emilia-Romagna), choux pastry, or potatoes. And the sauces served with them are numerous. Sage and butter, featured in this recipe, is certainly one of the simplest, and also one of the most flavorsome.

RECIPE INGREDIENTS

For Gnocchi:

 6 cups water

Salt

3 1/4 cups polenta

For Sauce:

1/3 cup butter

1 handful sage leaves

RECIPE METHOD

FOR GNOCCHI: Salt the water lightly and bring it to a boil. Scatter the cornmeal into the boiling water, stirring continuously with a wooden spoon, and cook for about 30 minutes, until the mixture comes away easily from the sides of the saucepan.

Preheat the oven to 400 degrees F. Use 2 tablespoons of the butter to coat a baking dish. Make the gnocchi by shaping the polenta into large egg shapes, using a tablespoon dipped in cold water. Place them in the baking dish.

FOR SAUCE: In a small saucepan, fry the sage in the remaining butter. Pour over the gnocchi and heat in the oven for 20 minutes before serving.

 adapted from:  Heritage of Italian Cooking