Gnocchetti di pane e ricotta - Bread and Ricotta Dumpling

Making dumpling is an easy and creative way of recycling the stale bread. 

I like them added to a lentil and vegetable soup.

Bread and Ricotta Dumplings

50 g stale country bread, chopped
Enough milk to soak the bread
250 g ricotta cheese

1 large egg
40 g Parmesan cheese, freshly grated
2 generous tablespoon plain white flour

Nutmeg
Sea salt and black pepper

Serves 4 to 5

Preparation time: 20 minutes plus 10 minutes for the bread to soak.

Cooking time: 5 minutes
1. In a small bowl, soak the bread with the milk for 10 minutes. Drain and squeeze.

2. In a large bowl, mix the ricotta with the egg and the Parmesan. Incorporate the bread and the flour and mix well with a fork or, even better, with your hands. Season with nutmeg, salt and pepper.

3. Using well-floured hands take a heaped dessertspoon of the mixture and roll lightly into a small dumpling, the size of a nut. Arrange the dumplings on a floured surface. Repeat until the mixture is finished.

4. Meanwhile, bring 1 litre of water to the boil; add a good pinch of salt and drop in the dumplings and let them cook (simmering) for 4 to 5 minutes.

5. With a slotted spoon, drain the dumpling and add them to any soup or broth.

6. Serve with a good sprinkle of Parmesan cheese.