Bread gnocchi with cream and speck

An inexpensive, tasty, easy recipe using leftover bread.

INGREDIENTS FOR 4

300 G BREAD CRUMB, SOFT INTERIOR

200 G MILK

90 G ITALIAN 00 FLOUR

30 G PARMIGIANO

1 LARGE EGG

SALT

NUTMEG

SAUCE

100 G SPECK

200 ML COOKING CREAM

PEPPER

GRATED PARMIGIANO OR GRANA PADANO

CHOPPED PARSLEY

I break bread into a bowl, using wholemeal sandwich bread or ordinary bread interior, add warm milk and soak an hour, stirring occasionally.

I add egg, Parmigiano and flour.

I add grated nutmeg and salt.

I mix by hand into a block, adding flour sparingly if too sticky.

I roll ropes and cut small gnocchi.

I arrange on parchment on a tray for easy transfer to boiling water.

I thinly slice speck into strips and add to cream in a pan.

I add pepper.

I add gnocchi cooking water and parsley; meanwhile gnocchi boil until floating.

I drain gnocchi into sauce.

I mix with grated Grana and serve.