Ingredients for 2 people 

Gnocchi

100g Polenta Floretto Mill Marello

100 g Mixture of natural flours for Mill Mill pasta

1 butter walnut

1 yolk

30 g Grated Parmesan

200 ml water

For the Gorgonzola cream 

200 g gorgonzola

100 g kitchen cream

50 g speck in whole slice

Walnut kernels to taste

Method

In a pot with boiling salted water, pour the corn flour and check. Keep with a walnut of butter and let it cool.

Put the cold polenta with small pieces in a large bowl add yolk, mixture of flour for pasta, Parmesan and knead how to create a homogeneous mixture.

Form a dough and wrap it with food film. Let it rest in the refrigerator for 30 minutes.

Once the rest is completed by forming the files with a diameter of about 2 cm and cut into pieces of about 2.5 cm. You can decorate them with the rebles of a fork to give the classic shape of dumplings or leave them smooth to your pleasure.

Bring a pot with plenty of salted water to a boil, pour the dumplings and drain them when they go up to the surface.

In a pot put the gorgonzola to pieces and melt over low heat, add the cream and mix well.

Brown the speck in a hot pan and cut into strips

Season the gnocchi with walnut sauce, speck and walnut kernels to taste.