Polenta gnocchi with gorgonzola dumplings, a true symphony of first fruits
Polenta gnocchi with gorgonzola is a very tasty first course, with a rustic character and quite simple to prepare. They differ from traditional gnocchi as they are not made with potatoes, but with polenta. Consequently, the procedure is also quite different. To prepare these dumplings, in fact, the polenta must first be cooked (using other ingredients, such as gorgonzola) and then divided into balls. The result is different than usual and is able to tantalize the palate. Also from an aesthetic point of view, it looks good, especially for a pleasant golden yellow (also thanks to the passage to the grill).
As for the nutritional principles, I must admit, we are not dealing with a light dish. Also because there are many ingredients that exceed the number of carbohydrates and fats. I believe, however, that once in a while an exception to the rule is good, on some occasions it is allowed to yield to taste without thinking too much about the line. Let's be clear, not that polenta gnocchi with gorgonzola dumplings are so fat, but they can't even be considered a light dish.
The secret of polenta and gorgonzola gnocchi
The real secret of polenta and gorgonzola gnocchi, however, is not the choice of using polenta instead of potatoes, but a particular ingredient: Accadì di Granarolo milk. It is very good milk, lighter than average, healthy and made with the best raw materials. All this testifies to Granarolo's will and ability to guarantee products that meet customer expectations. Specifically, the Accadì di Granarolo milk is used in the cooking liquid of the polenta, which thus acquires an extraordinary flavour.
The value of Accadì di Granarolo milk is, however, the total absence of lactose. In this way, it can also be taken by those suffering from intolerance to this substance. If you think of the lactose removal process as artificial, you are wrong. Quite simply, the reaction that occurs in the intestines of people affected by the disorder is replicated: the enzyme lactase is applied to milk to allow lactose to break down into glucose and galactose. I want to clarify that this process does not affect the taste, in fact, the Accadì milk of Granarolo is as good as milk with lactose, indeed even better.
Gorgonzola and its nutritional properties
Gorgonzola, used for the preparation of our polenta dumplings, is a very particular cheese, with a strong and sui generis flavour. Either you love it or you hate it. However, it is one of the typical cheeses of our peninsula, unique in the panorama of dairy production; is of Lombard origin and takes its name from the homonymous city of Gorgonzola). In the collective imagination, it is considered fat and not very healthy. That he is fat, there can be no doubt. In fact, fats account for 71%. This raises the calorie intake to 360 kcal per 100 grams. However, it is a gamble to claim that it is harmful to health.
First of all, because it is still cheese, and therefore is characterized by a high content of proteins (which represent 25%, more than red meat). For the same reason, it boasts high calcium concentrations. But it doesn't stop there, gorgonzola is also an excellent source of vitamins and mineral salts. In particular, it contains potassium, zinc, phosphorus, vitamin B2 and vitamin B5. It also contains many folates with antioxidant benefits, which have an impact on the body and especially on the cardiovascular system. Among the fats, then, there are many good fats that actually contribute to the lowering of bad cholesterol.
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Here is the recipe for polenta and gorgonzola gnocchi:
Ingredients for 4 people:
300 gr. of cornflour;
½ lt. of milk It happened;
½ lt. of natural water;
120 gr. of sweet gorgonzola;
80 gr. 36 months of Parmesan cheese;
a few leaves of sage;
40 gr. of clarified butter;
Sale to taste.
Preparation:
To prepare the polenta dumplings, start by removing the crust from the gorgonzola and cutting it into cubes. Then grate the Parmesan cheese and pour the Accadì milk and half a litre of water into a saucepan. Boil, season with salt and pour in the flour a little at a time, stirring with a wooden spoon until the flour is completely incorporated. Cook the polenta in this way for 50 minutes, without stopping stirring. A few minutes before the end of cooking, add the pieces of gorgonzola and the grated Parmesan. Then place the polenta on a wet work surface and let it cool.
Now wet your hands and start treating the polenta: remove small pieces and make balls. Arrange these balls in a baking dish in which you have spread 20 grams of butter. The remaining butter, however, put it in a saucepan with the sage leaves and melt everything well, then pour it on the dumplings. Finally, sprinkle some parmesan and bake for a few minutes, using the grill function, to form a light crust on the surface. Serve the dish hot and enjoy your meal!
Note for celiacs or gluten-sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer's label.
Note for lactose intolerant
From the ministerial note: The word "delactosate" has been eliminated, as previously associated with the word "dietetic". The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
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