Au gratin baked corn flour gnocchi with spinach and Roccolo Valtaleggio cheese

Au gratin baked corn flour gnocchi

Ingredients for 8 servings:

  • 800 g water
  • 250 g whole corn flour
  • 500 g spinach
  • 500 g Roccolo Valtaleggio cheese
  • 100 g butter
  • 250 g milk
  • 1 clove garlic nutmeg

Preparation time:

2 hours

Final cooking time:

20 minutes


Steam the spinach and sauté in a pan with butter, nutmeg and garlic. To prepare the polenta: bring the water to a boil and, as soon as it begins boiling, add some salt and the corn flour (sifted ahead of time). When the corn flour is halfway done cooking (after approximately 20 minutes), add the spinach and keep stirring for an additional 30 minutes. Add half the Roccolo Valtaleggio cheese and let the polenta cool for about an hour then wrap it in plastic wrap, forming small sausages about 4-5 cm in diameter, and let them sit until completely cool. Cut the “sausages” into slices and position them in small, previously buttered baking dishes, using 3-4 slices per dish. Bring the milk to a boil and melt the remaining half of the Roccolo Valtaleggio cheese to create a fonduta that can be spread over the slices in the baking dishes. Lastly, bake at 180 degrees for 15 minutes and then broil for an additional 5 minutes.

Recipe by Alessandro Rota - Trattoria Visconti // with Roccolo Valtaleggio cheese

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