6 cups water
3 1/4 cups polenta
1/3 cup butter
1 handful sage leaves
FOR GNOCCHI: Salt the water lightly and bring it to a boil. Scatter the cornmeal into the boiling water, stirring continuously with a wooden spoon, and cook for about 30 minutes, until the mixture comes away easily from the sides of the saucepan.
Preheat the oven to 400 degrees F. Use 2 tablespoons of the butter to coat a baking dish. Make the gnocchi by shaping the polenta into large egg shapes, using a tablespoon dipped in cold water. Place them in the baking dish.
FOR SAUCE: In a small saucepan, fry the sage in the remaining butter. Pour over the gnocchi and heat in the oven for 20 minutes before serving.