Angie Rito and Scott Tacinelli from Don Angie in New York City show us how to make polenta gnocchi using just basic pantry staples. The gnocchi dough is made with cornmeal, flour, and parmesan cheese, which lasts several weeks once opened and up to 9 months un-opened! Angie and Scott serve their polenta gnocchi with a honey, lemon and butter pan sauce and top it with a sesame brittle.
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