- Breadcrumbs 500 grams (almost 5 cups)
- Parmesan cheese 120 grams
- Meat broth 400 ml (1 cup and 3/4)
- Eggs 2 ? 130 kcal
- Salt as much as is needed ? 1 kcal
- Butter 80 grams (? cup) ? 717 kcal
- Sage 1 sprig
Capunsei are bread and cheese gnocchi typical of the Mantova (Italy) gastronomic tradition. It is a poor dish of peasant origin, ideal for recycling leftover bread and turning it into a rich and appetizing dish. The dough is based on grated stale bread, parmesan cheese, eggs and broth (meat or vegetable) and, once these simple ingredients are mixed, you can prepare your elongated and tapered gnocchi. They are then boiled in water and then seasoned just as quickly and irresistibly, with plenty of butter, sage and grated parmesan cheese. An easy, tasty and also anti-waste recipe, to prepare for Sunday lunch or for a special occasion. Try them and you won't be disappointed.
How to prepare capunsei
In a large bowl, collect the breadcrumbs, add the grated cheese (1) and mix well.
Add the eggs (2) and incorporate them well.
Begin to knead, pouring a ladle of broth at a time, until the mixture is soft and malleable (3). Form a ball, wrap it in cling film and let it rest in the refrigerator for half an hour.
After the resting time has elapsed, divide the dough into loaves and then into 2-3 cm long gnocchi; taper them by rolling them under your palms (4).
Melt the butter with the sage in a pan (5).
Meanwhile, boil the gnocchi in boiling salted water; when they come to the surface, drain them, pour them into a pan (6) and sauté them for a few minutes over high heat.
Transfer the gnocchi to a serving dish, sprinkle with the grated Parmesan cheese and serve (7).
Capunsei can be preserved in the refrigerator, closed in a special airtight container, for up to 24 hours. At the moment of eating, heat them in a pan, adding a drop of hot water, or in a microwave oven.