Maroggia’s Mill Cookbook: Rustic Polenta and Mushroom Gnocchi / Il Ricettario del Mulino di Maroggia: Gnocchi rustici alla polenta e funghi porcini

Here we come with a new appointment with Maroggia’s Mill Cookbook and polenta flour. Today I propose you a recipe for gnocchi which can also be used to recycle leftover polenta. Since I had to make polenta from scratch I decided to flavour it with dried mushrooms, and the result was excellent! An autumnal tasty recipe that I have no doubt your guests will fall in love with.

A Spring Menu nr 4 / Un menù primavera nr 4

This is the last appointment with my spring menus (you can check the first, the second and the third menu by clicking directly on them). Here are the four courses of my forth spring menu:

Kidney Bruschetta on Rocket and Hazelnut Spread
Gnocchi with nettles, butter and mint
Fried Lamb Chops with Mustard and Apple Compote
Frothy Custard with Saffron, Cardamom and Rose Water

Cassava and Rice Flour Gnocchis with Wild Garlic Pesto/ Gnocchi alla Manioca e farina di riso con pesto di aglio orsino

Cassava, this – to me – quite unknown vegetable. A root that for several years I only watched from a distance, intimidated by its seemingly thick and hard rind. Let’s say that because of a purely aesthetic matter and my own ignorance about its use in cooking our paths have never really crossed if not for my rapid and puzzled looks to it, before reaching the shelf to get my beloved avocados. Well, I’m not ashamed to say that I was wrong, and how was I wrong!