Italian
Bread Gnocchi with Fonduta and Ham
by Casa Pappagallo · 705K subscribers on YouTube
These bread gnocchi with a creamy fonduta sauce and Parma ham prove that stale bread can become the star of an elegant dish.
- Difficulty
- easy
Ingredients
11 items- Stale Breadbread from the day before or two days old
- Pecorinograted
- Eggs2-3 eggs depending on bread amount
- Milka little milk
- Salt(optional) — a pinch; omit if using salted bread
- Black Pepper(optional) — to taste
- Flourall-purpose flour, as needed
- Creamfor the fonduta
- Parmigiano Reggianograted, for the fonduta
- Prosciutto Di Parmaslightly thicker slices, cut into strips
- Chiveschopped, for garnish
Method
- Place stale bread crumbs (or torn bread) in a bowl.
- Add grated pecorino cheese and give a quick stir.
- Beat eggs, then add milk, a pinch of salt, and pepper. Add to the bread mixture.
- Add flour and knead briefly until the dough comes together and all ingredients are well combined.
- Cover the dough with a cloth or plastic wrap and let it rest for at least 30 minutes (refrigerate if it's hot).
- Dust a work surface with flour. Take a piece of dough, roll it into a long log, and cut into small gnocchi (about 5 g each).
- Prepare the fonduta: in a pan over medium heat, pour cream and add grated Parmigiano Reggiano. Stir until the cheese melts and the sauce is smooth but still fluid (it will thicken later).
- Bring a pot of salted water to a boil. Add the bread gnocchi and cook until they float to the surface.
- While the gnocchi cook, cut Parma ham into thin strips and finely chop chives.
- Using a slotted spoon, transfer the floating gnocchi directly into the fonduta pan. Let them cook in the sauce for at least 1 minute, stirring gently.
- Serve the gnocchi topped with the ham strips, a sprinkle of chives, and optionally a few cracks of black pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
