Crispy Polenta Gnocchi with Brown Butter, Sage and Roasted Walnuts
- Jul 31
- 3 min read
Story of the Dish
Gnocchi are traditionally made with potatoes, but throughout Northern Italy, home cooks have long found creative ways to transform leftover polenta into entirely new dishes. Rather than wasting food, yesterday's cooled polenta was mixed with flour, eggs, and aged cheese to create soft dumplings that carried the unmistakable flavor of stone-ground corn.
This tradition perfectly represents the philosophy of Italian cucina povera: simple ingredients, careful technique, and absolutely no waste. Today, what was once a practical family meal has become a refined first course served in many fine Italian restaurants.
In this recipe, the polenta gnocchi are gently boiled before being finished in browned butter until lightly crisp on the outside while remaining tender inside. Toasted walnuts provide crunch, fresh sage perfumes the butter, and generous shavings of Parmigiano Reggiano complete the dish. A final drizzle of aged balsamic vinegar adds brightness and balances the richness of the butter.
The result is elegant, comforting, and deeply rooted in authentic Italian tradition.
Ingredients
Serves: 4
For the Polenta Gnocchi
2 cups cooked stone-ground polenta, completely cooled
1 cup all-purpose flour
2 large egg yolks
¾ cup finely grated Parmigiano Reggiano
¼ tsp freshly grated nutmeg
Salt
Freshly ground black pepper
Brown Butter Sauce
8 tbsp unsalted butter
20 fresh sage leaves
¾ cup toasted walnuts, roughly chopped
½ cup freshly grated Parmigiano Reggiano
Fresh cracked black pepper
Garnish
Parmigiano Reggiano shavings
Toasted walnuts
Crispy sage
A few drops of 12-year aged balsamic vinegar
Extra virgin olive oil
Preparation
Prepare the Dough
Place the cold polenta into a large mixing bowl and break it apart with a fork until smooth.
Add the flour, egg yolks, Parmigiano Reggiano, nutmeg, salt, and black pepper.
Mix gently until a soft dough forms.
Avoid overworking the mixture to keep the gnocchi tender.
If necessary, add a small amount of flour until the dough is workable but still soft.
Shape the Gnocchi
Lightly flour the work surface.
Roll the dough into ropes about one inch thick.
Cut into bite-sized gnocchi.
If desired, gently roll each piece along a gnocchi board or the back of a fork to create ridges that help hold the sauce.
Transfer to a lightly floured tray.
Cook the Gnocchi
Bring a large pot of salted water to a gentle boil.
Cook the gnocchi in batches.
As soon as they float to the surface, allow them to cook for another 30 seconds.
Transfer immediately to a tray.
Prepare the Brown Butter
Melt the butter over medium heat.
Continue cooking until it turns a deep golden color and develops a rich hazelnut aroma.
Add the sage leaves.
Cook until crisp.
Stir in the toasted walnuts.
Finish the Dish
Add the cooked gnocchi directly into the brown butter.
Gently sauté them for about two minutes until they develop light golden edges while remaining soft inside.
Add half of the grated Parmigiano and toss gently.
Plate the Dish
Arrange the gnocchi in warm shallow bowls.
Spoon over the remaining brown butter and walnuts.
Finish with Parmigiano shavings, crispy sage leaves, freshly cracked black pepper, a few drops of aged balsamic vinegar, and a drizzle of premium Italian extra virgin olive oil.
Wine Pairing
A Soave Classico DOC pairs beautifully with the nutty butter and sage, while a Verdicchio dei Castelli di Jesi Classico Superiore DOC offers vibrant acidity that balances the richness of the dish.
For red wine lovers, a light Valpolicella Classico DOC is an excellent choice.
Chef Tips
The polenta must be completely cold before making the dough.
Brown the butter slowly—its nutty aroma is one of the defining flavors of this dish.
Toast the walnuts separately to maximize their flavor and crunch.
Don't overcook the gnocchi; once they float, they're ready.
Add the aged balsamic only at the end, using just a few drops to enhance—not overpower—the butter and Parmigiano.
Chef Gianluca
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