Gnocchi alla Romana:Roman-Style Gnocchi

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It was easy to make and very tasty. I served it with veal piccata to my friends and they couldn't stop raving about it. I was unable to get taleggio so I used fontina and it worked very well.

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Delicious recipe.
I added a bruised clove of garlic, steeped in the milk and removed before adding the cornmeal. I did not have fine cornmeal, just regular. The dough was not firm enough to cut (perhaps because of not using fine cornmeal as directed?, so I placed dollops in a pie plate, brushed with butter and baked at 450 until browned. Well worth every calorie.
Next time I will either get the correct grain size or cook until the dough pulls away from the pot sides. This gnocchi is well worth perfecting.

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It wasn't difficult to prepare and was very tasty, But you must Love Parmesan because the Polenta seems to really absorb and intesify the Parmesan cheese. I do indeed love Parmesan but it was even a little stong for me an admitted cheesaholich. The taleggio was a wonderful accompanying flavor. I'd try it again and maybe halve the amount of Parmesan cheese.