Gnocchi Recipes

Sage Polenta Gnocchi recipe

This recipe is made using semolina and milk, whisked together until thickened and then spread into a baking tray and cut into chunks. Because the gnocchi is flavoured with Parmesan and sage, you could serve it with just a little butter or olive oil.


  • 150g semolina
  • 750ml milk
  • 1 tbsp. freshly chopped sage
  • Pinch cinnamon
  • 30g butter
  • 50g grated Parmesan cheese
  • 1 egg
  • Salt and pepper
  • 1 tbsp. olive oil


  1. Preheat the oven to 220C and grease a baking tray.

  2. Bring the milk to the boil in a non-stick or heavy-bottomed saucepan. Remove the pan from the heat and sprinkle in the semolina whilst stirring constantly.

  3. Put the pan back on the heat and stir in the chopped sage, cinnamon and salt and pepper. Continue stirring until the mixture boils, then reduce to a simmer and cook for another couple of minutes until very thick.

  4. Remove from the heat and beat in the butter, then leave to cool a little before beating in the egg and the cheese.

  5. Put the mixture into the prepared baking tray and smooth out the top with a greased spatula.

  6. Leave to cool for ten minutes then cut into chunks. Place in a single layer in a baking tray, then drizzle with the oil and bake in the preheated oven until golden and crisp, around 20 minutes.

You could even eat these gnocchi as a snack - cut them into sticks instead of cubes and dip into a sour cream and chive mixture or even salsa for a tasty snack. This recipe serves three.

Author: Laura Young

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Published: December 6, 2011
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Published by Starsol