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● Polenta Gnocchi with Gorgonzola-Mushroom Ragů
For the gnocchi:
4 cups whole milk
2 cups cornmeal
salt and freshly ground pepper
1⁄2 teaspoon ground nutmeg
2 tablespoons butter, plus extra
2 ounces Parmigiano-Reggiano (or substitute domestic parmesan), plus extra
3 egg yolks, beaten
For the sauce:
2 tablespoons butter
2 shallots, minced
10 button mushrooms, sliced
10 cremini mushrooms, sliced
5 portobello mushroom caps, sliced
1⁄4 cup chicken stock
4 ounces Gorgonzola, crumbled
5 sprigs each, parsley, sage and oregano, leaves only
In a pot over medium-high heat, bring the milk to a boil. Whisk in the cornmeal, and season with salt, pepper and the nutmeg. Add 2 tablespoons of butter, and cook, stirring often with a wooden spoon, for about 20 minutes. (If the polenta becomes too dry, you may add some warm water.) Remove the pot from the heat. Grate in the Parmigiano, and stir in the egg yolks. Lightly butter a baking pan and pour in the polenta. Use a rubber spatula to evenly spread out the polenta so the surface is smooth. Lay a piece of wax paper on top, and set aside in the refrigerator to cool.
Meanwhile, prepare the sauce: In a skillet over medium heat, warm the butter. Add the shallots, and sauté for 2 minutes. Add all 3 kinds of mushrooms, and cook for 10 minutes, or until soft. Add the chicken stock and the crumbled Gorgonzola, and cook, stirring, until thick. Set aside, cover and keep warm.
Preheat the oven to 375°. Using a knife dipped in warm water, cut the polenta into triangles. Carefully remove each triangle with a spatula, and transfer to a baking sheet lined with parchment paper. Grate more Parmigiano on top, and bake in the oven for 15 minutes, or until crispy and golden. To serve, arrange 5 polenta gnocchi on each plate. Add the herbs to the sauce, toss, and spoon over the gnocchi. ● Serves 6
Wine
Suggestion, Generous Full-Bodied: Domaine Leccia-Vermentino