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Bread gnocchi with Milano salami served with creamy béchamel.
4
30min
Citterio
Try this rustic recipe for bread gnocchi with Milano salami strips and creamy béchamel sauce — a delicious way to turn leftover bread into a gourmet dish.
Leftover bread (approx. 200g)
Tagliofresco Milano Salami
150ml whole milk
100g all-purpose flour
1 egg
Grated cheese
Fine salt
Black pepper
Nutmeg
Vegetable broth
200ml whole milk (for béchamel)
20g butter (for béchamel)
10g flour (for béchamel)
Make the béchamel: melt butter, whisk in flour, then slowly add hot milk, cooking over low heat until smooth and thick.
For the gnocchi, trim the bread crust, cube the crumb and mix with flour, seasoning, cheese and Milano salami strips. Add egg and milk, mix well, shape 6-7 cm balls and cook briefly in simmering broth. Serve with hot béchamel.
Tagliofresco
Casa Citterio's original recipe originates from a precise mix of selected Italian meats and from expert natural seasoning. A worldwide prizewinning specialty in convenient packaging to share with family or friends.
