Unexpected “gnocchi” made from bread

Forgotten bread usually does not fail because of poor quality, it fails because of a lack of imagination. When it no longer works at the table as it is, its fate is assumed to be always the same, but changing the form is enough to completely change its role. Broken up, bound together and worked patiently, it loses its rigidity, gains elasticity and turns into an unexpected base for gnocchi.

This is one of those recipes that sounds unlikely, but makes complete sense once it reaches the plate. The bread absorbs the sauce, gains a new texture and completely forgets where it came from. The result is not a clever reuse trick, but a dish with its own identity, simple and comforting.

For these “gnocchi” you will need:

• Bread that is already firm, without too much hard crust
• Milk (or a plant-based drink)
• Eggs
• Flour
• Salt
• Nutmeg or pepper (optional)
• For a simple sauce:
• Olive oil
• Garlic
• Fresh or dried herbs
• Grated cheese (optional)

Start by tearing the bread into small pieces and cover with milk just until softened. Let it absorb well and squeeze out the excess liquid. Place in a bowl and break it down with a fork until you get a coarse dough. Add the eggs, a pinch of salt and a little flour, just enough to bind and allow shaping. The dough should be soft but not sticky, adjust with more flour if needed.

Dust the work surface with flour and shape small ropes. Cut into pieces the size of a gnocchi. Cook in boiling salted water until they float to the surface, then remove with a slotted spoon.

In a wide frying pan, heat olive oil with garlic. Add the drained gnocchi, toss well and let them lightly brown. Finish with herbs and, if desired, a little grated cheese.