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This recipe was uploaded by lorenzo.arbanassi
Put the bread in a large bowl, where later you will be able to knead the gnocchi mixture.
Soften up the bread with some milk. Bread has to become a mush - but not liquid. So if necessary, take off the milk in excess.
Add 2 eggs, 100 gr of grated cheese (like Parmesan), about 75 gr of ham (or, if you prefere, the original recipe it's with bacon), just a pinch of salt, a pinch of pepper and some cut parsley.
Then amalgamate all the ingredients to obtain a homogeneous mixture. It's very important the mixture consistence - you have to be able to make gnocchi with your hands and then gnocchi have to remain compact when you put them into the hot water to cook them. So if the mixture is still to much soft, add some flour or bread crumbs.
Once you are satisfy with the mixture, create balls with your hands, about 4 cm (like an apricot). You should be able to prepare around 15 gnocchi.
Then, finally, you have to cook them. So, like pasta, put some water on the pot and wait until it boils. Add some salt and wait again the water boils. Now you can put gnocchi into the water: they'll go down to the bottom of the pot and remain there. Wait until gnocchi will come up: this is the sign that gnocchi are ready, so you can take off gnocchi from the water.
Now you can dress bread gnocchi with â€œspezzatinoâ€, â€œragÃ¹â€, tomato sauce or just with some melted butter with sage.