Gnocchi de Pan e Formai
Gnocchi de pan e formai are rustic Trentino bread and cheese dumplings, poached and dressed with foaming sage butter rather than served in broth.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Equipment
- •Large mixing bowl
- •Slotted spoon
- •Large saucepan
- •Small frying pan
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 26 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 19 g
- calories
- 490 kcal
Instructions
- 1
Place the cubed stale bread into a large mixing bowl.
- 2
Pour the lukewarm milk over the bread and rest for fifteen minutes until thoroughly soaked.
- 3
Mash the soaked bread with a fork until the large lumps break down.
- 4
Add the beaten eggs, grated Trentingrana, diced mountain cheese, parsley, nutmeg, salt and black pepper.
- 5
Sprinkle in the flour and knead gently with your hands to form a soft, cohesive dough.
- 6
Bring a large pot of salted water to a gentle, steady simmer.
- 7
Shape the mixture into walnut-sized balls using lightly moistened hands.
- 8
Gently drop the dumplings into the simmering water and cook until they float, about eight to ten minutes.
- 9
Melt the butter with the sage leaves in a frying pan over medium heat until golden and fragrant.
- 10
Lift the dumplings from the water using a slotted spoon and divide them among warm bowls.
- 11
Spoon the hot, foaming sage butter over the dumplings and top generously with extra grated Trentingrana.
Chef's tips
Do not let the cooking water boil vigorously or the delicate bread dumplings may disintegrate. If the dough feels too wet to hold its shape, add an extra tablespoon of flour or breadcrumbs before shaping.
Ingredient substitutions
- Vezzena or Spressa delle Giudicarie → mature Fontina, aged Asiago or Gruyère
- Trentingrana → Parmigiano Reggiano or Grana Padano
Storage
Store leftover cooked dumplings in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered frying pan with a splash of water and a knob of fresh butter over low heat.
Common mistakes to avoid
- •Boiling the water too rapidly, which tears the dumplings apart before the centre cooks through.
- •Overworking the bread dough, making the finished gnocchi dense and rubbery rather than light and tender.
Serving suggestions
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