Preparation Steps
- Put the cold precooked polenta in a mixer and blend it with the egg until creamy.
- Add the buckwheat flour.
You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta.
Add enough flour to get a soft dough that doesn't stick to your hand.
- Form the gnocchi on a floured surface by rolling out the dough in long logs, more or less as thick as a thumb and then cut them in gnocchi.
If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do).
Place the gnocchi in the fridge while you prepare the sauce.
- Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted.
Drain it and sautee it with 1 spoon butter and salt until cooked.
- Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.
- Cook the gnocchi in salted boiling water in batches.
Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating.
Drain them and add them to a bowl.
Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out.
- Do not mix the gnocchi in the bowl, as they are rather soft and would break.
If the cheese didn't melt much, you can microwave the bowl for a couple of minutes.
- Serve piping hot.