Pole Dumpling Red Black

For the polenta dumplings, cream the butter. Beat the egg well and gradually mix with the butter.

Add nutmeg and salt. Mix half of the mixture with 60 g polenta and the tomato paste.

The other half with 40 g polenta and 20 g poppy seeds. The dumpling dough should be quite firm, so add some more polenta if needed.

Let the mixture rest for about 20 minutes. Form dumplings with two teaspoons and let them slide into lightly boiling salted water.

Cover and let stand for 15 minutes. Remove the polenta gnocchi from the water with a slotted spoon and serve in a hot soup.

Preparation Tip:

These strong-tasting polenta gnocchi go well with clear soups, but taste even better in creamy soups.

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