Gnocchi di Pane | Italian Bread Gnocchi Dumplings

In look, these dumplings resemble conventional Italian gnocchi. Appearances could be deceiving, although, as a result of this pasta isn’t made with potatoes, however quite bread! Though the form and idea are related, this model of gnocchi offers a very totally different (in a superb manner) taste and texture.

For this recipe, you’ll need to use a semi-stale bread. It shouldn’t be rock arduous, but additionally not recent out of the oven—about 2 to 3-day-old bread must be good. As all the time after we name for bread in a recipe, it must 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 big effect on the ultimate consequence, you’ll seemingly want to regulate the components to get the fitting dough consistency. The dough must be mushy and moldable, barely sticky, however not too moist. You might discover that you simply want a bit of extra milk to soak the bread, or a bit of extra flour to soak up further moisture.

Watch the Pasta Grammar video:

For this recipe, you will have:

• 7 ounces (200 grams) semi-stale bread, minimize 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 recent 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 from time to time for even distribution). The bread ought to change into mushy sufficient that it may be simply crumbled by hand. If it soaks up all of the milk and continues to be robust, you might want so as to add a bit of 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.

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

Roll the dough beneath your palms into a protracted strand, about 1 inch (2.5 cm) large. With a pointy knife, minimize 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 beneath 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.