Soft and Flavorful Stale Bread Gnocchi Recipe
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Stale bread | 250g |
| Whole milk | 250g |
| All-purpose flour (00) | 200g |
| Eggs | 55g (approximately 1 large egg) |
| Grana Padano DOP cheese | 20g, grated |
| Fine salt | To taste |
| Black pepper | To taste |
| Nutmeg | To taste |
| Beef broth | 500ml |
| Whole milk (for béchamel) | 200g |
| Butter | 20g |
| All-purpose flour (00) (for béchamel) | 10g |
| Black pepper (for béchamel) | To taste |
| Fine salt (for béchamel) | To taste |
| Nutmeg (for béchamel) | To taste |
Instructions
Preparing the Béchamel Sauce
- Melt the Butter: In a medium saucepan, melt the butter over low heat, stirring constantly to prevent browning.
- Incorporate the Flour: Gradually sift in the flour while continuously whisking to create a smooth roux.
- Add Warm Milk: Slowly pour in the pre-warmed milk, stirring vigorously to avoid lumps.
- Season the Sauce: Add a pinch of salt, black pepper, and freshly grated nutmeg to taste. Continue cooking and stirring until the béchamel thickens to your desired consistency.
- Set Aside: Transfer the béchamel to a bowl and cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
Preparing the Gnocchi
- Prepare the Bread: Remove the crust from the stale bread and cut it into small cubes. Place the cubes in a large mixing bowl.
- Mix the Base: Sift the all-purpose flour over the bread cubes, then season with a pinch of salt, black pepper, and nutmeg to your liking.
- Combine Milk and Eggs: In a separate bowl, beat the eggs and mix them with the milk. Gradually pour this mixture over the bread, folding gently with a wooden spoon. Allow the bread to absorb the liquids, forming a cohesive yet soft mixture.
Forming the Gnocchi
- Shape the Gnocchi: Using a tablespoon, scoop portions of the bread mixture and shape them into round gnocchi. Handle the mixture gently to retain its airy texture.
- Arrange for Cooking: Place the shaped gnocchi on a tray lined with parchment paper, ensuring they are evenly spaced to prevent sticking.
Cooking and Serving
- Cook the Gnocchi: Bring the beef broth to a gentle boil. Drop the gnocchi into the simmering broth in batches. Cook for a few minutes until they float to the surface, signaling they are done.
- Drain and Plate: Carefully remove the gnocchi using a slotted spoon and let them drain briefly.
- Serve with Béchamel: Arrange the gnocchi on a plate, generously spoon the béchamel sauce over them, and garnish with additional grated Grana Padano cheese, if desired.
Chef’s Tips
- Texture Matters: Ensure the bread mixture is moist but not overly wet to achieve perfectly tender gnocchi.
- Enhance the Broth: For an even richer flavor, you can add herbs like thyme or bay leaf to the beef broth while simmering.
- Cheese Variations: Parmesan can be used in place of Grana Padano for a slightly different taste.
Enjoy these soft and flavorful gnocchi, a perfect way to transform stale bread into a comforting, gourmet dish!
