POLENTA GNOCCHI WITH BACON AND BERGAMO ESCAROLE

Instead of some common gnocchi, this recipe uses polenta as the main ingredient: stir it with flour and eggs to prepare some delicious gnocchi! Brown some butter with pancetta and escarole to get a yummy seasoning for a very unusual dish.

Mix the polenta with flour, eggs, grana cheese and salt.
Make some 2 cm thick rolls and cut the gnocchi with a knife.
Brown some sliced pancetta in the butter and add the escarole (previously washed and thinly sliced) for just a few seconds. Boil the gnocchi in salted water (2 litres water and 20 g of cooking salt). As soon as they come to the surface, take them off and season them. Serve them hot with grated D.O.P. Grana cheese.