Stale bread and artichoke gnocchi

Excellent with spinach instead of artichokes too, and a way to use stale bread.
300 g stale bread
200 g prepared artichokes
250/300 g flour
2 eggs
1 garlic clove
Parsley
Salt, pepper
Extra virgin olive oil
Milk
TO SERVE
Melted butter and Parmigiano
Or extra virgin olive oil and Parmigiano
I cut the bread into small pieces in a bowl, pour over milk, cover with cling film and rest for an hour or longer until softened.

I cook the prepared artichoke hearts with oil and a garlic clove in a frying pan, adding a splash of water until tender, then a little salt, pepper and chopped parsley.

I let them cool, remove the garlic and finely chop with a knife.

I work the softened bread well with my hands into a pulp and add the artichokes.

The eggs.

Add the flour, but not all at once.

Mix with a spoon into a fairly soft dough; if too soft, add more flour.

I put the mixture in a piping bag; alternatively, spoon the gnocchi into boiling salted water.

Once boiling, I pipe small pieces into the water, cutting them with scissors.

After they float, I cook a few minutes longer, then drain into a bowl.
I used extra virgin olive oil and Parmigiano because a guest had dietary difficulties, but melted butter certainly makes them tastier.