These simple gnocchi are made with polenta that is left to set, then cut in shapes.
Rounds are traditional, but squares are more economical.
Coarse yellow cornmeal or semolina may be used for the polenta. In Italy, the polenta for gnocchi is flavored only with Parmesan, but I've found Dijon-style mustard picks up the taste. Thickly butter a baking sheet. In a saucepan, heat the milk with the onion, bay leaf, peppercorns, nutmeg, and a little salt. Cover, bring just to a boil and leave to infuse over low heat, 10-15 minutes.