· recipe ·
Bread Gnocchi with Speck and Chives
Stale bread becomes soft, substantial dumplings with a crisp speck and fresh chive finish.
Time and servings
- Prep
- 55 min
- Cook
- 30 min
- Additional
- 15 min
- Total
- 100 min
- Servings
- 4
Nutrition per serving
- Calories
- about 490
- Protein
- 24 g
- Fat
- 23 g
- Carbs
- 44 g
Soak the stale bread
Cut the stale bread into small cubes, pour the milk over it, and leave it until the crumbs are evenly softened but no liquid pools in the bowl.
Mix the bread dough
Work the soaked bread into a coarse paste. Fold in the eggs, flour, finely grated Parmesan, and 1/2 tsp3 g of the salt until the mixture holds together without becoming smooth like potato dough.
Rest the mixture
Cover and rest the bread mixture for 15 minutes so the crumbs and flour hydrate evenly.
Shape the traditional bread dumplings
With damp hands, form the mixture into compact 1 1/2-inch3.8 cm balls and place them on a tray. Let them firm up in the refrigerator for 10 minutes.
Heat the poaching water
Bring 3 quarts3 liters water to a gentle simmer in a wide pot and add 1 tsp6 g of the salt.
Crisp the speck
While the water heats, cut the speck into narrow strips and cook it in a wide skillet until the edges are crisp. Add the butter and black pepper, let the butter foam, then remove the skillet from the heat.
Poach the bread gnocchi
Lower the dumplings into the barely simmering water. Cook gently until they float and a dumpling cut through the middle is hot and set, with no wet bread mixture in the center. Lift them carefully and let them drain.
Coat in speck butter
Add the drained bread gnocchi to the speck butter and turn gently over low heat until glossy. Add up to 1/2 tspup to 3 g of the salt only if needed.
Finish with chives
Thinly slice the chives and scatter them over the hot bread gnocchi just before serving.
