Gnocchi di Pane Raffermo alla Trentina

Ingredients

• 300 g stale white bread, at least 3 days old, crusts on, crumbled
• 150 ml cold whole milk
• 2 eggs
• 3 tbsp Parmigiano-Reggiano, finely grated
• 1 small handful flat-leaf parsley, finely chopped
• 1 pinch freshly grated nutmeg
• to taste fine salt
• For the sauce
• 80 g unsalted butter
• 8 fresh sage leaves

Method

1. 1
   Crumble the stale white bread into a large bowl, reducing it to rough, uneven pieces — no piece larger than a thumbnail. Pour the cold milk evenly over the crumbled bread. Leave to rest for 15 minutes. At the end of resting the bread should have absorbed every drop of milk: the mass is cohesive and moist but holds its shape when pressed — not wet, not dripping.
2. 2
   Add the eggs, grated Parmigiano, chopped parsley, nutmeg, and a measured pinch of salt to the soaked bread. Work the mixture with the hands until it comes together evenly. It should be barely cohesive — soft enough to just hold a shape when rolled between the palms, no firmer. A firm, dense mixture will produce tough gnocchi; if the mixture is too wet to hold shape, add a tablespoon of additional Parmigiano or crumbled bread.
3. 3
   Roll one gnocco first as a test: shape a portion of the mixture between lightly dampened palms into a ball of approximately 4 cm diameter. Lower it into gently simmering salted water. If it falls apart, return to the bowl and work in one additional tablespoon of bread or Parmigiano before proceeding. If the test gnocco holds, form the remainder of the mixture into balls of equal size — roughly 4 cm — and set them on a lightly floured tray.
4. 4
   Bring a wide pan of salted water to a gentle simmer — not a rolling boil. Lower the gnocchi in batches, without crowding. Maintain the simmer throughout: vigorous boiling will shake the dumplings apart. Cook for 3–4 minutes until they rise to the surface, then continue for a further 2 minutes. They are ready when they float clear of the bottom and feel set but yielding when pressed lightly with a slotted spoon.
5. 5
   While the gnocchi cook, melt the butter in a wide pan over medium heat. Continue cooking until the butter turns a deep golden hazelnut colour and smells of toasted nuts — this is the brown butter. Add the sage leaves and let them crisp in the butter for 30 seconds. Remove the pan from the heat. Lift the gnocchi with a slotted spoon, drain briefly, and transfer directly to the pan. Turn once to coat. Serve immediately with any remaining brown butter spooned over.