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Stale bread dumplings and spinach
ingredients
servings
4
Stale bread
250 oz
Spinach
250 oz
Egg, egg white
2 unit
Type 00 wheat flour
500 oz
Iodized salt
to taste
Nutmeg
to taste
Butter
1 knob
Gorgonzola cheese
150 oz
Mascarpone cheese
200 oz
first courses from Italy
Stale bread dumplings and spinach
Stale bread dumplings and spinach
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An anti-waste recipe! Delicious dumplings served with gorgonzola sauce, mascarpone cheese and hazelnuts
preparation
step 1
Boil the spinach, let it cool, squeeze well, go cut and set aside.
step 2
Soak the bread in milk until it becomes soft. Squeeze the well and add to spinach. Add two egg whites, salt, a pinch of nutmeg and mix with a fork.
step 3
Add the flour gradually and knead with your hands (on a floured surface or, if you prefer, in a large bowl). Add flour fine as the dough does not stick to the fingers.
step 4
At this point, the pieces detached and carried out of the sticks which then will cut the size and shape of the typical dumplings. Cook them in salted water, but started cooking in cold water!
step 5
For cooking times, you have to calculate 15 minutes from when the water starts to boil. A trick not to attack each other gnocchi (and fresh homemade pasta in general) during cooking, it que
step 6
Meanwhile, prepare the sauce: in a frying pan, melt the butter with the mascarpone and gorgonzola and simmer over a low heat until obtaining the desired consistency.
step 7
Once cooked gnocchi, drain and transfer them to the pan with the sauce. Mix well and serve your piping hot dumplings with a sprinkling of chopped nuts! Enjoy your meal!
