SERVES 6 TO 8
MAKES ABOUT 5 DOZEN
Say gnocchi to an Italian cook and invariably you will get many explanations as to what they are. Many consider gnocchi to be little dumplings made with potato and flour, but there are many variations of gnocchi from semolina to ricotta. This recipe is for bread gnocchi make with day old bread, eggs, flour and cheese. They are delicious served with a sauce of butter, garlic, and parsley.
2 cups finely crumbled, crustless bread
1 1/4 cups milk
1 large egg
1/2 cup grated Parmigiano-Reggiano cheese
1 teaspoon fine sea salt
1 3/4 to 2 cups King Arthur™ Unbleached, All-Purpose Flour
8 tablespoons (1 stick) unsalted butter
1 large clove garlic, thinly sliced
1/2 cup finely minced flat-leaf parsley
Place the bread in a bowl, add the milk, egg, cheese and salt, and mix well. Add just enough flour to make a thick dough, (too much flour will make the dumplings too heavy), and knead it until it is the consistency of mashed potatoes.
Cover the bowl with plastic wrap and refrigerate for 1½ hours.
Bring 3 quarts of salted water to a boil in a large pot.
Preheat the oven to 200ºF. Butter a large ovenproof casserole dish with 1 tablespoon of the butter.
In a medium saucepan, melt the remaining 7 tablespoons butter. Add the garlic and cook for about 1 minute, pressing on it with a wooden spoon to flavor the butter. Discard the garlic, add the parsley and cook until the butter browns slightly. Keep the sauce warm over very low heat.
Using 2 teaspoons dipped in ice water, drop small spoonfuls of the dough into the boiling water, about 2 dozen at a time. Once the gnocchi bob to the top, cook until just tender, about 5 minutes. Remove with a slotted spoon, draining well, and place in the casserole dish. Keep warm in the oven while you cook the remaining gnocchi.
Pour the butter sauce over the gnocchi, toss gently with a spoon to coat them evenly, and serve immediately.
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