250 g/9 oz day-old bread 500 ml/18 fl oz milk
2 eggs 200 g/7 oz plain flour
pinch of freshly grated nutmeg 50 g/2 oz butter 1 clove garlic
2 fresh sage leaves 50 g/2 oz Patsan cheese, freshly grated salt and pepper


1.Tear the bread into small pieces. Pour the milk into a saucepan and bring to just below boiling point, add a pinch of salt and remove from the heat.
2.Add the bread, leave to soften, then beat with a wooden spoon to a smooth mixture Beat in the eggs and stir in the flour a little at a time. Stir in the nutmeg and season with salt and pepper.
3.The mixture should have the consistency of a thick purée. Cover and leave to stand in a cool place for about 2 hours.
4.Bring a large pan of water to the boil and add a pinch of salt. Drop in tablespoonfuls of the mixture, a few at a time, and cook for about 5 minutes, then remove with a slotted spoon and keep warm while you cook the remaining gnocchi.
5.Meanwhile, melt the butter in a small saucepan, add the garlic and sage and cook for a few minutes.
6.Place the gnocchi on a warm serving dish, discard the garlic clove and pour the sage butter over them. Sprinkle with Parmesan and serve.

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