Italian
Bread Gnocchi with Broth and Vegetables
by Gambero Rosso · 452K subscribers on YouTube
Soft gnocchi made from stale bread, parmesan, egg, and flour, boiled in a flavorful broth and served with tender beet greens. A comforting, frugal winter dish.
- Difficulty
- medium
Ingredients
8 items- Pane Raffermo (Solo Mollica)Stale bread, crumb only
- SaltTo taste
- PepperTo taste
- Parmigiano ReggianoGrated, generous amount
- 1 pcsEggUse only part of it to bind the dough
- Flour(optional) — Optional, if dough is too soft
- BrothVegetable or meat broth, for cooking
- Foglie di Rapa RossaFresh beet green leaves, added at the end
Method
- Tear the stale bread into small pieces (use only the crumb, discarding the hard crust if necessary).
- Place the bread pieces in a bowl, season with a pinch of salt and pepper.
- Add a little water at a time, working the bread with your hands until it softens and comes together. Do not add too much water; the mixture should be firm but moist.
- Grate a generous amount of parmesan cheese into the bread mixture and mix well.
- Beat one egg lightly and add only part of it to the bread mixture, just enough to bind. Mix until homogeneous. If too soft, add a little flour.
- Shape the mixture into small gnocchi (like potato gnocchi) byrolling between your palms or cutting pieces.
- Bring a pot of broth (vegetable or meat) to a gentle boil.
- Drop the gnocchi into the boiling broth. They will float when cooked, after a couple of minutes.
- Just before serving, add fresh beet green leaves (from the previous salad) to the broth to wilt.
- Ladle the gnocchi and broth into bowls, sprinkle with grated parmesan and black pepper. Serve hot.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
