Gnocchi di Pane | Italian Bread Gnocchi Dumplings

In look, these dumplings resemble conventional Italian gnocchi. Appearances may be deceiving, although, as a result of this pasta isn’t made with potatoes, however relatively bread! Though the form and idea are related, this model of gnocchi supplies a very completely different (in a wonderful means) taste and texture.

For this recipe, you’ll need to use a semi-stale bread. It shouldn’t be rock exhausting, but in addition not contemporary out of the oven—about 2 to 3-day-old bread ought to be good. As all the time once we name for bread in a recipe, it ought to be good, actual bread, made with nothing greater than flour, water, salt, and yeast.

As a result of each bread varies and the extent of staleness has a huge impact on the ultimate consequence, you’ll possible want to regulate the elements to get the best dough consistency. The dough ought to be mushy and moldable, barely sticky, however not too moist. Chances are you’ll discover that you just want a little bit extra milk to soak the bread, or a little bit extra flour to soak up further moisture.

Watch the Pasta Grammar video:

For this recipe, you will want:

• 7 ounces (200 grams) semi-stale bread, lower into 1-inch cubes

• ⅔ cup (150 milliliters) complete milk, or as wanted

• 1 massive egg

• 1.75 ounces (50 grams) smoked pancetta or bacon, finely chopped

• 1 to 2 tablespoons chopped parsley

• Recent black pepper

• Salt

• ¾ cup (90 grams) all-purpose flour, or as wanted, plus further for dusting

• 4 tablespoons (60 grams) unsalted butter

• 8 to 10 contemporary sage leaves

Place the bread right into a shallow dish and add the milk. Give the milk about half-hour to soak into the bread (we suggest stirring once in a while for even distribution). The bread ought to grow to be mushy sufficient that it may be simply crumbled by hand. If it soaks up all of the milk and continues to be robust, you could want so as to add a little bit extra milk and let it soak longer.

In a big mixing bowl, whisk the egg by hand. Finely crumble the soaked bread into the bowl. Add the chopped pancetta, parsley, a pinch of pepper and a beneficiant sprinkle of salt. Combine all collectively completely by hand.

Step by step add flour and proceed to combine till the dough turns into mushy, barely sticky, however not moist. Minimize off about ⅓ of the dough and place it on a clear floor that has been liberally dusted with flour.

Roll the dough below your palms into a protracted strand, about 1 inch (2.5 cm) extensive. With a pointy knife, lower the strand into small segments, about 1 ½ inch (3.8 cm) lengthy. Set these completed gnocchi apart and repeat to form the remainder of the dough.

Put a big pot of water on to boil and salt it generously. Whereas the water heats, add the butter and sage leaves into a big non-stick pan over low warmth. Soften the butter and proceed to warmth on low till it begins to brown barely, then flip off the warmth.

When the water involves a rolling boil, place the gnocchi into the pot and really gently give them a stir to stop sticking. Let the pasta boil till the dumplings float to the floor of the water, at which level they’re cooked.

Flip the warmth below the butter pan as much as medium. Utilizing a slotted ladle, switch the pasta into the pan. Gently toss all collectively till the pasta begins to brown barely. Serve instantly, topped with the sage leaves and any further butter there may be within the pan.