📝 About This Recipe
Hailing from the rustic traditions of Northern Italy, specifically Trentino and Friuli, Gnocchi di Pane is a masterful example of 'cucina povera'—turning humble leftovers into a gourmet experience. These dumplings are lighter and airier than their potato-based cousins, boasting a delicate texture that perfectly soaks up savory sauces. Infused with nutty Parmigiano-Reggiano and a hint of nutmeg, they offer a comforting, soul-warming bite that celebrates the timeless beauty of Italian home cooking.
🥗 Ingredients
The Bread Base
- 300 grams Stale crusty Italian bread (crusts removed, cut into 1cm cubes)
- 250 ml Whole milk (lukewarm)
- 2 pieces Large eggs (lightly beaten)
The Flavorings
- 80 grams Parmigiano-Reggiano (freshly grated)
- 100-150 grams All-purpose flour (plus extra for dusting)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Black pepper (freshly ground)
The Sage Butter Sauce
- 100 grams Unsalted butter (high quality)
- 12-15 pieces Fresh sage leaves (whole)
- 1/4 cup Pasta cooking water (reserved from the pot)
- 2 tablespoons Extra Parmigiano-Reggiano (for finishing)
👨🍳 Instructions
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1
Place the cubed stale bread in a large mixing bowl and pour the lukewarm milk over it. Let it soak for 20-30 minutes, tossing occasionally, until the bread has fully absorbed the liquid and softened.
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2
Once softened, use your hands or a fork to mash the bread into a thick, relatively smooth paste. There should be no hard lumps left.
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3
Add the lightly beaten eggs, grated Parmigiano-Reggiano, chopped parsley, nutmeg, salt, and pepper to the bread mixture. Stir well to combine all the aromatic ingredients.
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4
Gradually sift in the flour, starting with 100g. Mix gently until a soft, slightly sticky dough forms. Avoid overworking the dough, which can make the gnocchi tough.
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5
Test the consistency: take a small piece of dough and roll it. If it’s too sticky to handle, add a bit more flour, but keep it as light as possible.
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6
Dust a clean work surface and a baking sheet generously with flour. Divide the dough into four manageable portions.
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7
Roll each portion into a long rope about 2cm (3/4 inch) thick. Use a sharp knife to cut the rope into 2cm nuggets.
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8
Optional: Roll each nugget over the tines of a fork or a gnocchi board to create ridges; these help the sauce cling to the gnocchi.
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9
Bring a large pot of salted water to a gentle boil. While the water heats, prepare the sauce in a large skillet.
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10
In the skillet, melt the butter over medium heat. Once it begins to foam, add the sage leaves. Cook until the butter turns a light nutty brown and the sage becomes crisp.
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11
Carefully drop the gnocchi into the boiling water in batches. Do not overcrowd the pot.
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12
The gnocchi are done when they float to the surface, which usually takes about 2-3 minutes. Let them swim for an extra 30 seconds to ensure the center is cooked.
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13
Use a slotted spoon to transfer the gnocchi directly into the skillet with the sage butter. Add a splash of the starchy cooking water.
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14
Gently toss the gnocchi in the butter sauce for 1 minute over low heat to glaze them beautifully.
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15
Remove from heat, sprinkle with the extra Parmigiano-Reggiano, and serve immediately while piping hot.
💡 Chef's Tips
Use truly stale, dry bread for the best texture; fresh bread will become gummy when soaked. Don't over-mix the dough once the flour is added, or you'll develop gluten and lose that signature lightness. If you find the dough too difficult to roll, you can use two teaspoons to 'drop' the dough directly into the boiling water for a more rustic 'malfatti' style. Always cook a 'test' gnocchio first to ensure it holds its shape; if it falls apart, knead in a tablespoon more flour. For a flavor variation, add 50g of finely chopped speck or pancetta to the dough for a smoky Alpine twist.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from Northern Italy, such as a Pinot Grigio or a Kerner. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness of the butter. A side of roasted root vegetables or sautéed spinach with garlic complements the rustic nature of the dish. Finish the meal with a light panna cotta or fresh berries for a balanced Italian feast. If serving as a 'Primi', follow with a light veal scaloppine or grilled trout.