Italian Bread Dumplings Recipe

A closer shot of a serving of bread dumplings with freshly grated cheese and parsley on top.

5 from 1 vote

Not sure what to do with stale bread? Try making these Italian Bread Dumplings. Serve as an appetizer, a side, or a main dish by adding pasta; you would surely ask for seconds!

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 85kcal

Author: Neriz

Equipment

Ingredients

250 grams old bread (8.80 ounces or about 5 cups when diced)
2 medium eggs, beaten
1/2 cup Pecorino Romano, heaping, grated
1/3 cup parsley, roughly chopped
4 tablespoons olive oil (divided into 2 & 1/2 and 1 & 1/2 tablespoons)
2 to 3 cloves garlic, minced
2 & 1/2 to 3 cups crushed tomatoes
salt, pepper & peperoncino, to season

Instructions

Start preparing the bread: remove the hard, crusty portions and dice the white part of the bread.
(Note that the smaller you chop the bread, the easier it is to form a bread dumpling dough.)
Add the eggs, parsley, pecorino Romano, salt, pepper, and olive oil.
Mix to combine evenly --- until it forms a dough.
Use a teaspoon to take a portion of bread dumpling dough.
Roll it between your palms to form it into a ball. Repeat until you finish the dough.
Start with the sauce by placing a deep pan or skillet over medium heat.
Heat the remaining olive oil.
Add the minced garlic and cook until it becomes fragrant.
Pour the crushed tomatoes, then season with salt, pepper, and peperoncino.
Stir to combine, then add the bread dumplings.
Mix to coat the bread balls with the sauce, then cover with a lid.
Simmer for at least an hour, frequently stirring to ensure that nothing sticks at the bottom.
Transfer into serving bowls, and garnish with fresh parsley and grated Pecorino Romano.
Your Italian bread dumplings are now ready ---- enjoy!

Notes

Cook’s Tip #1: Use your hands to break down the old bread into small bits if you don’t have a serrated knife.
Cook’s Tip #2: Remember not to pour two and a half tablespoons of olive oil at once. Start with half of the amount, mix, and check the texture, then add slowly if the bread dumpling dough is too dry.
Cook’s Tip #3: If it’s easier for you, use your hands to mix all the ingredients instead of a spatula or wooden spoon.
Cook’s Tip #4: When simmering the sauce, make sure you adjust the heat to the lowest and remember to stir often, coating the bread balls with sauce.

Nutrition