Polenta Gnocchi with Savoy Cabbage and Cheese

1. Place the cold, precooked polenta in a mixer and blend it with the egg until creamy. | 2. Gradually add buckwheat flour, about 1/3 cup, adjusting as needed based on the stickiness of the polenta. Mix until you achieve a soft dough that doesn't stick to your hands.

1. On a floured surface, roll the dough into long logs, roughly the thickness of your thumb. | 2. Cut the logs into bite-sized pieces to form gnocchi. | 3. For a decorative touch, you can roll each piece on the tines of a fork to create the characteristic stripes (optional). | 4. Place the gnocchi in the fridge while you prepare the sauce.

1. Cut the savoy cabbage into thin strips and wash thoroughly. | 2. In a pot, add a small amount of water and steam the cabbage until wilted. Drain well. | 3. In a skillet, sauté the cabbage with 1 tablespoon of butter and a pinch of salt until fully cooked.

1. Dice the cheese into small cubes. | 2. In a saucepan, melt the remaining butter along with the sage and minced garlic until fragrant.

1. Bring a pot of salted water to a boil. Cook the gnocchi in batches, adding 10-20 pieces at a time. | 2. Once the gnocchi float to the surface, they are done. Use a slotted spoon to fish them out and drain them.

1. In a bowl, layer the cooked gnocchi with the sautéed cabbage and cheese. | 2. Drizzle with the sage butter, continuing to layer until all ingredients are used. | 3. Avoid mixing the gnocchi in the bowl, as they are soft and may break apart.

If the cheese hasn’t melted sufficiently, you can microwave the bowl for a couple of minutes to warm through.

Serve the dish piping hot and enjoy!