This is a delicious comfort-food dish and a great way to use up leftover vegetables and stale bread.
Prep time: 75 minutes
Cooking time: 15 minutes
- 100–120g stale white bread, cut into small cubes
- 250ml milk
- 1 egg
- ½ white onion, sliced thinly
- 1 courgette, grated
- 1 medium-sized carrot, cut into small cubes
- 1 cup cooked sweetcorn
- 1 stalk spring onion, chopped finely, plus extra for garnishing
- 1 cup formaggio grigio (can substitute with another aged cheese)
- ½ cup grated Parmesan cheese
- 3–4 tbsp chickpea flour (reduce amount if the dough is not too wet)
- 500ml vegetable stock
- extra-virgin olive oil
- In a large bowl, mix together the bread cubes, milk and egg and season. Let sit for 5–10 minutes to wait for the bread mixture to soften, then use your hands to bind everything together.
- Preheat a frying pan on medium heat with 1 tbsp extra-virgin olive oil and cook the onion for a minute or two before adding the courgette, carrot and corn. Reduce the heat, if needed, to avoid burning the vegetables. Cook for about 10–15 minutes, or until all the moisture is gone. Turn off the heat and set the vegetables aside to cool.
- Mix together the vegetables, bread mixture, chopped spring onion, formaggio grigio and ¼ cup grated Parmesan. Squeeze the mixture into one large ball. Let rest for about 50–60 minutes, with a towel covering the bowl.
- Add the chickpea flour to the dough and mix again with your hands.
- Form about 6 fist-sized dumplings by rolling each with the palms of your hands (make sure your hands are wet when you do so).
- Cook the dumplings in a big pot of boiling water for about 15 minutes. Remove the cooked dumplings from the water and transfer to a serving plate.
- Heat up a pot of the vegetable stock for serving later.
- Serve the dumplings in bowls with a ladle of the vegetable stock and garnish with some more grated Parmesan, chopped spring onion and a drizzle of extra-virgin olive oil.