Gnocchi Alla Romana

For the gnocchi alla romana In a large saucepan, bring the water and salt to a boil and slowly pour in the polenta, stirring constantly with a whisk. Continue stirring over low heat with a wooden spoon until a firm porridge is formed. Then spread the corn porridge onto a wet work surface to a thickness of about 1 cm and allow to cool. Meanwhile, finely chop all the herbs and mix with the melted butter. Cut the polenta mixture into thalers, strips, etc. or cut out shapes as desired. Put them in a buttered baking dish, pour the herb butter over them and sprinkle with grated fontina. Bake in the oven preheated to 220 °C until the cheese melts.

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