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Per preparare i 300 g di polenta cotta portare ad ebollizione 5 dl d’acqua salata e versare a pioggia 125 g di farina di mais. Mescolare bene e cuocere per 45 minuti, poi far raffreddare.
In una bacinella mescolare la polenta fredda con i 120 g di farina bianca 00, il tuorlo d’uovo e il Grana Padano.
Arrotolare la massa e tagliare per ottenere gli gnocchetti. Portare dell'acqua ad ebollizione e cuocere gli gnocchi fino a che vengono a galla.
Per la salsa, far rinvenire lo scalogno con un po' di burro e aggiungere la panna ed il formaggio tagliato a pezzettini. Fare sciogliere il tutto.
Saltare velocemente i pomodorini cherry tagliati in due con il burro e condire. Aggiungere gli gnocchetti, impiattare e in ultimo aggiungere la salsa.
Gnocchetti di polenta bianca con pomodorini e salsa al blu ticinese
RSI Food 26.09.2022, 12:00
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