Not only delicious, but also anti-waste: Peppe Guida's bread gnocchi allow you to reuse leftovers to prepare a tasty first course. Here's the recipe!
Recipe taken from the book “Del Pane non Butto via Niente” (I Don't Throw Away Any Bread) Ed Gambero Rosso- Photo by Alberto Blasetti
Ingredients
For the dough
- 500 g stale bread
- 1 tablespoon grated pecorino cheese
- 1 egg
- 2 tablespoons flour
- 1 pinch of salt
For the sauce
- 800 g tomato sauce
- 1 clove of garlic
- 250 g mozzarella
- Grated Parmigiano Reggiano cheese
- Basil
- Extra virgin olive oil
- Salt
- Pepper
Method
In a pan, fry the crushed garlic with a tablespoon of oil, add the tomatoes and basil. Season with salt. Do not overcook the sauce, it just needs to heat through to preserve the flavor of the tomatoes.
Soak the bread in water, squeeze it well and mix it with the flour, grated pecorino cheese, beaten egg, salt and pepper. The dough should have the firm consistency of potato gnocchi; if it is too soft, add a little more flour.
Pour the mixture onto a floured pastry board, form sticks, dust them with flour and then cut the gnocchi, taking care that they do not stick together. Drop them very quickly into boiling salted water with a drizzle of oil. When they float to the surface, drain the bread gnocchi and let them cook for a few minutes in the pan with the sauce.
Add basil leaves, turn off the heat, and sprinkle with grated Parmesan cheese, a pinch of pepper, and chopped fiordilatte cheese, which should just melt. Serve with more basil, Parmesan cheese, and a drizzle of oil.
