Gnocchi Di Pane


These are the classical knodeln, a traditional recipe from Trieste.

1 lb. crustless white bread
2 eggs
2 tbs. grated Parmigiano
3 tbs. flour (more if necessary)

How to make the Gnocchi di pane:

How to make the gnocchi di pane (knodeln): Soften the bread in water or milk. Squeeze it dry. Add the beaten eggs, flour, Parmigiano and salt to taste. Work into smooth and soft dough. Shape the dumplings the size of a walnut with wet hands and a teaspoon. Dip them in flour and place on to a floured sheet pan. Boil gnocchi in plenty salted boiling water and remove from pot with a strainer when they come to the surface. Cooking time is 4-6 min. depending on the size of the dumplings.

The favorite sauce is melted butter with the addition of breadcrumbs and grated Parmigiano. Here several variations are possible with sauces. Sometimes, gnocchi di pane are served as an accompaniment to dishes with a rich sauce.

Serves 4

Reegional recipe from Friuli Venezia Giulia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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