Minestra Mariconda

Soup with Bread Gnocchi

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This very old recipe is related to similar recipes for using up stale bread from neighbouring Tirol and Switzerland, where the dumplings are called knudle. I like this simple, comforting soup – it’s just what I crave when I’m a bit under the weather.


  • 300 g sourdough bread, crusts discarded, roughly chopped
  • 2 cups (500 ml) milk


Place the bread and milk in a bowl and leave to soak for at least 30 minutes, then squeeze to remove the excess milk. Place the bread in a mixing bowl and stir through the butter. Add the eggs, 100 g of the Grana, the flour, nutmeg and salt and pepper to taste. Mix to combine well. Cover and refrigerate for 1 hour.

Shape the mixture into 2 cm balls. Bring the stock to the boil in a larg