Bread Gnocchi

Method

1. Soak the stale bread crumbs in water, then squeeze them dry.
2. In a pan, heat olive oil with a clove of garlic until fragrant.
3. Add the squeezed bread crumbs, a couple of tablespoons of grated Parmigiano-Reggiano, and a couple of tablespoons of flour. Mix to form a dough. Do not add eggs; the dough should be firm enough.
4. Shape the dough into small gnocchi, using a gnocchi board or fork to create ridges.
5. Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface (about 1-2 minutes).
6. Meanwhile, prepare a simple tomato sauce: heat a little olive oil, add crushed tomatoes and basil leaves, and simmer briefly.
7. Drain the gnocchi and add them directly to the tomato sauce.
8. Add pieces of fresh mozzarella (fiordilatte), sprinkle with Parmigiano-Reggiano and fresh basil.
9. Optionally, transfer to a baking dish and bake until the cheese melts and caramelizes. Serve immediately.