Why are stale bread gnocchi a good idea
If you’re looking for a recipe to use up stale bread that isn’t another bread pudding or breadcrumbs, these bread gnocchi are definitely worth trying. We especially love this recipe because it turns very simple ingredients into a dish that’s packed with flavor. Here are the main highlights:
- a great way to use up stale bread
- ready in about 30 minutes
- the gnocchi are soft with a pleasantly firm texture
- no potatoes required
- fresh herb pesto adds loads of flavor
- Parmesan adds extra richness
- the gnocchi can be prepared ahead of time
- a great idea for a meatless lunch or dinner
Top 5 tips and tricks
Follow these five tips to make this dish easier to prepare at home.
- Use bread that is one or two days old. For this recipe, bread that is no longer completely fresh works best. Dry bread absorbs the milk well and makes it easier to control the consistency of the dough. The bread should still be good quality. If you notice any mold or an unpleasant smell, do not use it.
- Let the bread soak completely. Don’t start working with the bread immediately after adding the milk. Let it sit for about 15–20 minutes so the milk can soak into even the driest pieces. This will give you a smoother, more even dough later on.
- Add the flour gradually. With bread gnocchi, it is difficult to give an exact amount of flour because different types of bread absorb different amounts of liquid. Add the flour little by little. The dough should be firm enough to shape, but still soft. If you add too much flour, the cooked gnocchi will be dense and heavy.
- Do not knead the dough for too long. Once the flour is added, knead only briefly, just until the dough comes together. There is no need for prolonged kneading. We want a soft texture, so work the dough only until it becomes smooth and easy to shape.
- Add the pesto only after removing the pan from the heat. This is important for keeping the pesto fresh-tasting and beautifully green. If pesto is cooked over high heat for too long, the herbs can darken and the flavor can lose its freshness. Remove the pan from the heat first, then stir in the pesto at the end. A little reserved cooking water will help the pesto coat the gnocchi evenly.
Storing and freezing
Gnocchi are best served freshly made, but they can be partially prepared ahead of time.
Uncooked gnocchi: Arrange the shaped gnocchi on a floured tray, making sure they do not touch. Cover and refrigerate until the next day.
Cooked gnocchi: Place cooled cooked gnocchi in an airtight container and store in the refrigerator for up to 2 days. Before serving, quickly pan-fry them in a skillet.
Pesto: Store fresh pesto separately in an airtight container in the refrigerator. You can pour a thin layer of olive oil over the top to reduce its exposure to air. It is best enjoyed within a few days.
We do not recommend storing gnocchi that have already been tossed with pesto for too long, as the pesto will gradually lose its vibrant green color and fresh flavor.
Frequently asked questions and answers
What is the best bread for bread gnocchi? You can use most types of white or mixed-flour bread. The most important thing is that the bread is not moldy and is already slightly dry, ideally one or two days old. Avoid bread with seeds.
Why are my gnocchi too soft? The dough most likely contains too much liquid or not enough flour. Always add the flour gradually until the dough is easy to shape.
Why are my gnocchi tough? The most common reasons are adding too much flour or kneading the dough for too long. The dough should remain soft.
How do we know when the gnocchi are cooked? Cook the gnocchi for about 2–3 minutes, or until they float to the surface.
Can I use store-bought pesto? Yes, but homemade herb pesto will give the dish a fresher flavor and more intense aroma. If using store-bought pesto, add it only at the end of cooking as well.
Next try these gnocchi recipes
METHOD
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prepare the bread
Cut the stale bread into small cubes and place it in a bowl. Heat the milk in a saucepan over medium heat until almost boiling. Pour it over the bread and let it sit for 15–20 minutes, or until the bread is completely soaked.
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prepare the bread
Blend the soaked bread with an immersion blender until smooth. Add the egg and finely grated Parmesan and mix well. Gradually add the flour and briefly knead until a soft, smooth dough forms. The dough should not be too sticky.
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shape the gnocchi
Generously dust the work surface with semolina flour. Gently flatten the dough and divide it into four pieces. Roll each piece in semolina flour and shape it into a log about 2 cm (3/4 inch) thick. Cut into gnocchi about 2 cm (3/4 inch) in size.
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cook the gnocchi
Bring a large pot of well-salted water to a boil. Add the gnocchi and cook for 2–3 minutes, or until they float to the surface. Reserve some of the cooking water, then drain the gnocchi.
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prepare the herbs
Prepare a bowl of ice water. Bring a small pot of water to a boil. Blanch the herbs in the boiling water for about 5 seconds, then immediately transfer them to the ice bath. This helps preserve their vibrant green color.
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prepare the pesto
Drain the herbs well and add them to a blender along with the nuts, garlic, grated hard cheese, and olive oil. Add two ice cubes and pulse a few times until you get a coarse, fresh pesto. Season with salt and pepper to taste.
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gnocchi with pesto
Heat a skillet over medium-high heat and add a teaspoon of olive oil. Add the cooked gnocchi and quickly pan-fry until lightly golden on the outside. Add a few tablespoons of the reserved cooking water, then remove the skillet from the heat. Add 3–4 tablespoons of the herb pesto and gently toss until the gnocchi are evenly coated. Serve immediately, with extra grated Parmesan and a drizzle of olive oil, if desired.
