The Trentino region in Northern Italy specializes in this particular type of gnocchi that is made with stale bread. Crusty Italian bread is perfect for this recipe but you could also use rye bread. Bread gnocchi can be flavored with chopped liver, ham or more simply flavored with lots of fresh Italian parsley. Stale Bread gnocchi is a rustic Italian dish that is delicious served in soup and also makes a nice side dish.
Stale Bread Gnocchi
1 loaf of stale, firm, crusty type bread –cut into one-inch cubes
4 cups milk
2 garlic gloves-minced
1 tablespoon fresh thyme-chopped
Pinch-freshly grated nutmeg
Salt and pepper to taste
4 large eggs
8 cups beef or chicken stock
2 tablespoons melted butter
½ cup grated Parmesan cheese
1 tablespoon chopped Italian parsley
Place the bread cubes in a medium size bowl and pour the milk over the bread.
Mix thoroughly and let the mixture soak for 30 minutes.
Drain the bread cubes and squeeze out the excess milk.
Place the bread cubes back into the bowl and add the garlic, pepper, thyme and pinch of nutmeg.
Crack the eggs into a separate bowl and add a pinch of salt.
Beat eggs until thoroughly mixed.
Add the eggs to the bread mixture and mix until all ingredients are thoroughly mixed. (You might need to use you hands to get the ingredients mixed).
In a large stockpot, bring the stock to a boil.
Roll the bread mixture into 1 to 2 inch balls and drop into the boiling stock. When the stock returns to a boil, reduce the heat to low, cover and simmer for approximately 10 minutes, until the gnocchi have puffed up and float to the top.
Remove using a slotted spoon, drain and arrange on a serving dish.
Drizzle with the melted butter and sprinkle with the Parmesan cheese and parsley. Serve hot.
I hope you enjoy this Italian recipe for stale bread gnocchi.
Con tanto amore – With Lots of Love