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3 Tablespoons Grated Romano Cheese to sprinkle on top of finished gnocchi
2 - 3 Tablespoons Freshly Chopped Parsley to garnish
3 cups packed, cubed, stale white bread, crusts removed
1 ½ cups Milk
¼ cup plus 5 - 6 Tablespoons plus ¼ cup Flour (see directions)
½ teaspoon Salt
¼ teaspoon fresh ground black Pepper
1 whole Large Egg
3/8 cup grated Romano Cheese
½ cup chopped fresh Parsley
A recipe for Ustica sauce
Bring a pot of salted water to a boil.
In a medium size bowl, soak the bread cubes in the milk. (make sure all cubes are submerged, press down with a spoon). Let sit for 10 minutes.
After the bread has soaked, squeeze the milk-soaked bread with your clean hands and place the squeezed bread in a separate medium size bowl.
Add ¼ cup of flour, the salt, pepper, egg, cheese and parsley. Mix well with a rubber spatula.
Add 5 - 6 additional Tablespoons of flour to the mixture. Mix well. At this point the mixture should be holding together well, but still a bit sticky.
Turn out onto a well-floured board (using some of the last ¼ cup flour). Gently knead the mixture into the flour on the board. Add more as needed. The amount of flour needed will depend on how well the bread was squeezed. You will probably not use all of the flour. Only add what is needed to make a dough that will not stick when rolled. Less flour is better.
Cut the dough into four equal parts.
Take one portion of the dough and roll, with your hands, into ½ inch ropes. Cut each rope into ½ inch pieces. Shape each piece into a small dumpling. Place the dumplings onto sheet trays or plates until ready to cook.
Continue with the remainder of the dough. You should have roughly 100 little mock gnocchi.
When ready to serve, place the gnocchi in the pot of boiling water. They will sink. After about 1 minute they will rise to the surface. Continue to cook for approximately 2 more minutes. (taste one). Remove with a slotted spoon.
Top with sauce, pecorino romano and parsley and serve immediately.
©2013 Nick Stellino Productions