Polenta Gnocchi - cooking recipe

Ingredients

2 c. milk
1/2 c. water
1 c. yellow cornmeal
1/2 tsp. salt
1 egg, beaten
1 Tbsp. butter or oleo
3 to 4 Tbsp. butter or oleo, melted
about 6 sage leaves, crumbled
1/2 c. freshly grated Parmesan cheese

Preparation

Cook first 4 ingredients (according to cornmeal package directions) until smooth and very thick.
Remove from heat and quickly stir in egg and 1 tablespoon butter or oleo.
Lightly moisten cookie sheet or large serving platter with water; spread cornmeal mixture evenly to 1/2-inch layer.
Cool.
Cut into rounds with 1 1/2-inch biscuit cutter to make gnocchi.
Arrange gnocchi in slightly overlapping rows in lightly buttered baking dish. Lightly brush with melted butter; sprinkle with sage leaves and top with cheese.
Bake at 350\u00b0 until puffed and brown, about 25 minutes.
Serve immediately.
Serves 6 to 8.