Bread and spinach gnocchi using leftovers

Bread is often left over; these gnocchi are an excellent use, served with butter and sage or tomato sauce.
INGREDIENTS FOR 4 PEOPLE
300 g stale bread
300 g '00' flour
200 g boiled, chopped spinach
30 g grated Parmigiano
2 eggs
Salt, pepper
SAUCE
50 g melted butter
5/6 sage leaves
Extra virgin olive oil
Grated Parmigiano
I cut the stale bread into small pieces.

I put it in a large bowl and moisten with about half a litre of milk.

I rest for a few hours until thoroughly softened.

I work it into a pulp with my hands and add the boiled spinach, finely chopped with a knife.

I add the two eggs, salt and pepper.

The Parmigiano.

The flour.

I work thoroughly by hand until well combined but fairly soft.

I bring salted water to the boil.
I shape balls with my hands without overworking.

I add them to the pan in batches and cook for 5/6 minutes.

Meanwhile, I melt butter, oil and sage in a frying pan, add a small ladle of cooking water and move the pan back and forth to emulsify.
I add the drained gnocchi.

I toss to absorb the flavours and sprinkle generously with Parmigiano.