Spinach & Bread Gnocchi

Name: Spinach & Bread Gnocchi
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 150 g/5½ oz stale white bread; 2 tbsp single cream (or use the milk from the soaked bread); 2 tbsp single cream (or use the milk from the soaked bread); 2 tbsp single cream (or use the milk from the soaked bread); 150 g/5½ oz Parmesan cheese, freshly grated; 420 ml/14½ fl oz/1⅔ cups milk; 1.5 kg/3 lb 5 oz fresh spinach, washed; 1 egg and 2 egg yolks, beaten; 1 egg and 2 egg yolks, beaten; sea salt and freshly ground black pepper; about 5 tbsp plain white flour; ¼ tsp freshly grated nutmeg; sea salt and freshly ground black pepper; 100 g/3½ oz unsalted butter

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This is one of Beppino’s wife Andreina’s greatest dishes, and it is wonderfully fun to make. The milk is an essential part of the dish, even though it is only used to soak the stale bread.

Ingredients

150 g/5½ oz stale white bread
420 ml/14½

Europe
Italy
Pasta
Vegetarian

Method

Put the bread in a large bowl, pour the milk over to cover and leave to soak until soft. Squeeze the bread as dry as possible with your hands and leave to one side. At the same time, steam the spinach in a large saucepan until tender, then drain and leave to cool. Squeeze out as much water as possible, then chop the spinach finely or blitz it in a food processor. Put the spinach in a large mixi