How to use stale bread?? Make gnocchi with it 🧀😋🤤 Hope you like it, full recipe below ⬇️ #gnocchi #gnocchirecipe #nowaste #zerowaste #recipes ————————— For the Gnocchi 300 g rustic bread, crust removed 150 g Grated Grana Padano 🧀 4 eggs 100 ml milk 200 g cooked spinach Zest of 1 lemon For the Grana Padano béchamel 500 ml milk 40 g butter 40 g plain flour 100 g Grated Grana Padano 🧀 Salt, pepper and nutmeg to taste For the gnocchi dough. Make sure the spinach is well drained than chop and mix them with the chopped bread and all other ingredients for the gnocchi. Make sure all is combined and uniformly mixed but do not knead with too much energy as you want the mixture to still retain a bit of fluffiness or otherwise the final result could be stodgy. Layer the cling film on the table and place in the middle part of the mixture. Wrap into the cling film so as to create a long-shaped tube of around 2 cm (1 inch) in diameter. Apply a bit of pressure while rolling the gnocchi on the table and make sure that the mixture is well wrapped inside the film. Now repeat the procedure for all of the gnocchi mix and cook the film-wrapped gnocchi in simmering water for about 12 minutes and when ready let them cool down before unwrapping. The gnocchi should be firm by now. To prepare the béchamel, melt the butter in a casserole and add the sifted flour to it. Cook for a couple of minutes on medium heat until the roux is well golden. Now pour in the milk, stirring with a whisk, and bring to boil while continuing to mix. Season with salt and pepper and a touch of nutmeg. The béchamel should be now ready, creamy and with no lumps. Remove from the heat and stir in the grated Grana Padano cheese until it melts. Slice the gnocchi into 1 to 2 cm (just under 1 inch) slices and grease an oven-proof dish with butter. Place the gnocchi into the dish overlapping them to create a pattern. Do not top one slice of the gnocchi with the other entirely as it will prevent the sauce to spread evenly. Now top the gnocchi with abundant béchamel and sprinkle with some more grated Grana Padano and a few lemon zest.