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Polenta Gnocchi with Bacon

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Author: Posh Journal


  • 3 cups ground yellow cornmeal
  • 5 cups water
  • 1 teaspoon salt
  • 1 cup slab bacon or bacon bits
  • 1 cup shaved parmesan cheese
  • 1 1/2 cup Bertolli Riserva Sauce
  • 5 Tablespoons melted butter


  • Bring the water and salt for the polenta to a boil in a large pot
  • Add in polenta, and keep stirring to prevent lumps
  • Cook for about 20 minutes then transfer to a mixing bowl
  • Stir bacon into the polenta with a small spoon, mix thoroughly
  • Using a small spoon, scoop out portions of the polenta and shape into smooth medium-sized ovals
  • Preheat oven to 400F
  • Arrange the gnocchi in a baking dish, add parmesan cheese, layer with Bertolli sauce then sprinkle with the remaining parmesan cheese
  • Put the baking dish into the oven and cook for about 25 minutes
  • Drizzle with melted butter and enjoy
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