Stale bread gnocchi
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
PRESENTATION
You know, when you think about stale bread gnocchi, it's pretty easy to see why folks in Tuscany are all about this dish. It's a real classic. You take some moist leftover bread and, boom, you've got something really really special. In Tuscany—and honestly, all over Italy—bread is never just tossed out. Nope. Dishes like canederli alla tirolese in the north or panzanella toscana in the summer show just how people use every last crumb. Thing is, these Italian bread dumplings are both simple and satisfying. They’re these soft little bites soaking up all kinds of sauces. And the sauce? Try a basic tomato and basil for a fresh, tangy touch, or go for melted butter with sage—it’s super fragrant. If you're feeling indulgent, throw some cheese fondue over the gnocchi for a level of creamy comfort that's hard to resist.
Honestly, making something new from leftovers really shows the resourceful side of rustic Italian cooking. There's a certain golden charm to these dumplings, especially when boiled to perfect tenderness. In Tuscany, creativity doesn't stop at these gnocchi—old bread finds its way into baked bread gnocchi, bread and veggie pies, and even bread meatballs that are soft inside. Crafting bread gnocchi is a smart way to use up what's on hand—pretty much a classic move for any list of leftover bread recipes. Plus, every family has their own twist—some add more herbs, others a bit of cheese, so there's always room for your own spin.
So, here's the thing: when you're after a dish that's budget-friendly and full of hearty flavor, these homemade gnocchi are tough to beat. Really. They're perfect for a weeknight dinner or as a first course at a bigger meal, offering a taste of real, traditional Italian food without much fuss. With just a few ingredients, you can create a meal that's both comforting and full of history, giving you a genuine slice of Italian life in every bite. And, you know, it doesn’t get better than that.
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INGREDIENTS
- Stale bread 9.2 oz (260 g) - (without crust)
- Whole milk 1 cup (240 g)
- Type 00 flour 0.8 cup (100 g)
- Grana Padano PDO cheese 2.8 oz (80 g) - (to grate)
- Eggs 2
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
- For the sauce
- Tomato purée 3 ¼ cups (750 g)
- Garlic 2 cloves
- Water to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Stale bread gnocchi
To make stale bread gnocchi, start by preparing the sauce: in a saucepan, heat some oil with 2 cloves of garlic, then add the tomato puree 1 and a little water, just enough to rinse the jug. Add salt 2, stir, and cover with the lid 3. Cook on low heat for about 40 minutes, stirring occasionally.
In the meantime, work on the gnocchi: take the stale bread, from which you have removed the crust, and cut it first into slices 4 and then into cubes 5. Transfer the bread cubes into a bowl and soak them with milk 6.
Crumble the soaked bread with your fingertips 7; if the bread is very dry, you may need to let it rest for about fifteen minutes, working it from time to time to fully crumble it. Add the grated Grana Padano PDO 8 and eggs 9.
Season with salt, pepper, and nutmeg 10, then mix the mixture with your hands. Finally, add the flour 12 and work quickly, just enough to obtain a homogeneous dough 12.
Sprinkle the work surface with a little flour and take one portion of dough at a time 13, shaping it to form logs. Cut the logs into pieces using a dough scraper 14, then round them to form balls 15. Gradually place the gnocchi on a lightly floured tray.
When the sauce is ready, bring a pot of salted water to a boil and cook the gnocchi in 2 batches 16. Drain the gnocchi as soon as they float to the top and transfer them into the pan with the sauce 17, then mix gently 18.
Flavor with pepper 19 and basil leaves, then plate. Drizzle the dishes with a little oil and garnish with a few basil leaves 20: your stale bread gnocchi are ready to be served 21!