279 — Gratinated Bread Gnocchi
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|
| Stale bread | 500 g (1 lb) |
| Milk | 500 ml (2 cups) |
| Eggs | 2, lightly beaten |
| Parmesan cheese | 100 g (1 cup), grated |
| Nutmeg | ½ tsp, freshly grated |
| Salt | ½ tsp |
| Butter | 2 tbsp, plus extra for greasing |
| Breadcrumbs | 3 tbsp |
- Category: Primi piatti
- Prep time: 20 min
- Soak time: 30 min
- Cook time: 25 min
- Total time: ~75 min
- Servings: 4
- Difficulty: Medium
Instructions
- Break the stale bread into small pieces and place in a large bowl. Pour the milk over the bread and let it soak for 30 minutes until completely softened.
- Squeeze the excess milk from the soaked bread (reserve the milk for another use) and transfer the bread to a clean bowl.
- Add the beaten eggs, grated Parmesan, nutmeg, and salt to the bread. Mix well until a uniform, sticky dough forms.
- Preheat the oven to 375°F (190°C). Butter a baking dish.
- With moistened hands, shape the bread mixture into small gnocchi-like ovals or quenelles.
- Arrange the gnocchi in the buttered baking dish in a single layer.
- Sprinkle the breadcrumbs evenly over the top, then dot with small pieces of the remaining butter.
- Bake for 20–25 minutes until golden brown and crisp on top.
- Serve hot, straight from the oven.
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- [Ricotta Gnocchi Peas Guanciale (#42)](../042_Ricotta_Gnocchi_Peas_Guanciale.md)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.