Italian🍚 Starches

Bread Gnocchi with Cheese Fondue and Parma Ham

Name: Bread Gnocchi with Cheese Fondue and Parma Ham
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 g stale bread crumbs; 150 g milk; 2 eggs; 100 g pecorino cheese; 100 g all-purpose flour; a pinch salt; black pepper; flour for dusting; 300 g heavy cream; 150 g Parmigiano Reggiano; Parma ham; chives

⏱ 45 min🍽 Serves 4

Rustic bread gnocchi paired with a creamy Parmesan fondue and Parma ham. Stale bread is transformed into tender dumplings that absorb the luxurious cheese cream, finished with fresh chives for a refined yet comforting Italian dish.

Adapted from a video by Casa Pappagallo

Gnocchi di pane fonduta e prosciutto

Watch on YouTube

Ingredients

stale bread crumbs200 g
milk150 g
eggs2
pecorino cheese100 g
all-purpose flour100 g
saltoptional, as pecorino is already saltya pinch
black pepper
flour for dusting

Steps

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1
Start with stale bread crumbs from yesterday's or two-day-old bread in a bowl.
2
Add grated pecorino cheese to the bread and stir gently to combine.
3
Beat the eggs and pour them into the mixture along with milk, a pinch of salt, and black pepper.
4
Begin kneading the mixture gently until all ingredients are well combined and the bread is fully saturated.
5
Add the flour and mix gently until all ingredients are well incorporated; do not overwork the dough.
6
Cover the dough with a cloth or plastic wrap and let it rest for at least 30 minutes; refrigerate if the weather is very warm.
7
Dust the counter with flour. Take a small piece of dough, roll it into a rope as you would with traditional gnocchi, then cut into small pieces weighing about 5 grams each.
8
Heat the heavy cream and grated Parmigiano Reggiano in a pan over medium heat. Stir gently and watch carefully as the cheese melts slowly into the cream; do not overcook.
9
Once the cheese has melted and you see small bubbles forming around the edges, reduce the heat to the lowest setting. The fondue should remain creamy and slightly liquid to accommodate the gnocchi later.
10
Bring a separate pot of salted water to a boil, using a moderate amount of salt to avoid splattering. Carefully add the gnocchi to the boiling water in batches.
11
Wait for the gnocchi to float to the surface; this indicates they are cooked through.
12
Scoop the cooked gnocchi out of the water and transfer directly into the cheese fondue. Let them soak in the sauce to absorb the flavour.
13
Slice the Parma ham to a medium thickness and then cut it into thin strips.
14
Plate the gnocchi and cheese fondue. Add the Parma ham strips at the very end to preserve their delicate flavour.
15
Finish with fresh chives scattered over the top to add colour and balance the richness of the dish.

Bread Gnocchi with Cheese Fondue and Parma Ham

Ingredients

Steps

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