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Gnocchi a la Romana (GF)

We simmered stone ground corn polenta, milk, cream, and Parmesan cheeses and created this classic, naturally gluten free base for our Italian gravy collection. Serve with gravy or as a side for stews. It serves two as a main dish and four as a prima piatti.

Gnocchi a la Romana (GF)

  • Oven: 400 degrees, remove plastic lid and bake for 5-8 minutes.

    Microwave: cover polenta cakes with wax paper and cook on a non-metallic plate for one minute on one side and turn over for another 30 seconds. Let sit for two minutes before removing to eat.