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Di: Christian Frapolli
Per la preparazione degli gnocchi di pane raffermo: ammollare in acqua fredda 500 g di pane raffermo, quindi scolarlo, strizzarlo eliminando l’acqua in eccesso, spostarlo in una ciotola e aggiungere 1 uovo, 100 g di parmigiano grattugiato e 1 pizzico di sale. Impastare il tutto aggiungendo 200 g di farina, poco per volta, finché l’impasto risulta ben compatto, omogeneo e non troppo bagnato. A questo punto, formare dei cilindri di pasta e tagliarli a tocchetti. Spolverare gli gnocchi ottenuti con un po’ di farina e segnarli passandoli velocemente sui denti di una forchetta, quindi tuffarli in abbondante acqua salata in piena ebollizione e, una volta a galla, scolarli e mantecarli per qualche minuto in una padella antiaderente con 30 g di burro e qualche foglia di salvia. Servire gli gnocchi ben caldi aggiungendo una spolverata di parmigiano grattugiato e una generosa macinata di pepe.
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