The polenta gnocchi are very easy and quick to prepare. I know that finding polenta flour in the Uk could be a little hard so I included in the recipe a method using the ready made polenta.

The polenta gnocchi are crispy outside but soft and buttery inside. I made them in too different ways: one tray with mozzarella, tomato passata and Parmesan, the other only with mozzarella and Parmesan.

Gnocchi di polenta senza uova gratinati al sugo - close up

The fantastic thing about this recipe is that you can use lots of different ingredients; for example you can swap the mozzarella with Brie or Gorgonzola for a richer taste. You can add veggies like mushrooms or spinach. Polenta is just a base and you can mix it with everything.

Gnocchi di polenta senza uova gratinati in bianco - close up

When you prepare this recipe remember to set aside and don’t throw away all the polenta scraps. Cut them into small cubes, season with oil, salt, rosemary or oregano and some spices like paprika or curry. Bake them into the preheated oven to 200 °C until golden and super crispy. They are great as an appetiser with a glass of prosecco 🙂 .

Gnocchi di polenta gratinati - header

Polenta gnocchi

Prep Time:30 minutes
Cook Time:about 20 minutes


  • quick polenta flour or 2x500 grams packs of ready made polenta*: 250 grams
  • water: 1 liter
  • coarse salt: 1/2 tbsp
  • Parmesan , freshly grated: 100 grams
  • mozzarella ,thinly sliced: 2
  • tomato passata: 200 grams
  • unsalted butter , plus some to grease the dish: 40 grams
  • extra virgin olive oil, salt and ground pepper , as needed
  • sea salt , to taste
  • oregano , to taste


  1. If you are using the polenta flour bring to the boil the water, add the coarse salt and pour in the flour slowly, mixing constantly with a balloon whisk to avoid lumps. Bring to the boil again, reduce the heat to low (be careful: the polenta is super hot and it splatters everywhere!) then cook for about 5 minutes or until the polenta looks smooth and without any lump.
  2. Once the polenta is ready pour it on a tray (or a chopping board) covered with a sheet of oiled parchment paper. Spread the polenta evenly using a spatula or a palette knife: you need a layer about 1 cm thick. Cover with cling film and let it cool down a bit.
  3. Meanwhile mix the tomato passata with about 1 tbsp of extra virgin olive oil,a pinch of salt and some oregano. Set aside.
  4. Now grab the polenta (it should be set at this point) and cut it using a round cookie cutter (about 4 cm Ø) lightly oiled. If you are using the ready made polenta cut the slab in half to have a layer of about 1 cm and cut out the discs using the cookie cutter.Cerchietti di polenta tagliati
  5. Grease with some butter 2 round shallow oven proof dishes (about 20 cm Ø) and arrange the polenta discs overlapping each other.
  6. Place the mozzarella slices between every 2 or 3 discs in each dish. Then pour the passata on one of the dishes, add some grated Parmesan and few pieces of butter. On the other dish sprinkle the Parmesan and add some piece of butter. Gnocchi di polenta alla romana pronti per il forno
  7. Bake in the preheated oven to 200°C for about 20 minutes or until the top of the polenta is golden and crispy. Gnocchi di polenta al sugo - close up


*you can find it in the supermarkets in the pasta aisle.

**only if you use the polenta flour.