PROCEDIMENTO

1. Pour the coarse ground corn flour or polenta into a saucepan together with the water and salt.
2. Place on medium-low heat and mix with a whisk to prevent lumps. Continue stirring as the mixture thickens.
3. After about 10 minutes a firmer polenta will form. Turn off the heat.
4. Place the polenta in a container with the nutritional yeast flakes and the Extra-virgin olive oil and mix the ingredients with a whisk to obtain a fairly smooth mixture.
5. Now add in the finer corn flour to get a firmer and more compact dough.
6. Dust the work surface with fine grain corn flour and create balls of dough or small loaves with your hands, cut them into pieces with a knife and place them on the floured surface. If the gnocchi are too soft, add more flour.
7. Pour a drizzle of Extra-virgin olive oil into a non-stick pan and heat it with a few sage leaves.
8. Transfer the balls or chunks to the pan and brown them on all sides.
9. Serve hot.
10. If you want to you can prepare a sauce of your choice on the side and add it to the gnocchi in the pan.