First prepare the polenta: pour the cornmeal in a pan with boiling water, salt and cook, stirring constantly.
Finally stir in the butter and leave to cool.
Put the now cold polenta in a large bowl with egg yolk, flour, parmesan and nutmeg, then knead until obtaining a homogeneous and compact dough.
Wrap the dough with plastic wrap and let it rest in the fridge for 30 minutes, then take it back, divide it into several pieces, make some sausages about 1.5 cm wide and make the gnocchi, cutting the cylinders about every 2 cm.
Bring a pot of salted water to the boil, lower the gnocchi and drain them as they come to the surface.
In the meantime, prepare the sauce by melting the gorgonzola in the cream: when the gnocchi are ready, add them directly to the sauce together with the diced ham and stir quickly.
Polenta dumplings are ready: decorate with fresh chives and serve.
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