Cheese Gnocchi

Cut the rosettes of day-old bread Cut the cubes into small, even pieces. Collect them in a large bowl, making sure they're small enough to combine with the milk and eggs without leaving any hard pieces in the mixture.

Add the grated or very finely chopped cheese, eggs, milk, and flour to the bread. Season with salt and pepper, then mix until combined. a mixture homogeneous, moist and sufficiently consistent to be collected with a tablespoon.

Let it rest briefly the mixture, so that the bread absorbs the milk and the dough becomes more uniform. Check the consistency: it should be soft but not runny, with the cubes well bonded to the other ingredients and no excess liquid at the bottom of the bowl.

Take a portion of dough with a tablespoon and shape it into regular gnocchi. Keep the size small and the shape compact, so that the cooking will be uniform; if the mixture it tends to fall apart, work it gently with the spoon until it is well combined.

Pour plenty of water into a pot, add salt, and bring to a boil. Wait for a clear, steady boil, with bubbles rising regularly to the surface, before adding the gnocchi: this will ensure the water maintains the right temperature during cooking.

Lower the gnocchi into boiling salted water, being careful not to break them. Cook for about five minutes, maintaining a steady boil; they're ready when they appear firm and cooked through, without falling apart in the water.

Drain the gnocchi carefully and serve immediately, while still hot. Garnish with melted butter and Parmigiano Reggiano or, preferably according to the recipe, with local graukäse; the sauce should coat the gnocchi without covering their soft texture.