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These are the classical knödeln, a traditional recipe from Trieste.

Bread Gnocchi (Gnocchi di Pane)

1 pound crustless white bread
2 large eggs
2 tablespoons grated Parmigiano
3 tablespoons all-purpose flour (more if necessary)

1. Soften the bread in water or milk. Squeeze it dry. Add the beaten eggs, flour, Parmigiano and salt to taste. Work into smooth and soft dough. Shape the dumplings the size of a walnut with wet hands and a teaspoon. Dip them in flour and place on to a floured sheet pan.
2. Boil gnocchi in plenty salted boiling water and remove from pot with a strainer when they come to the surface. Cooking time is 4-6 minutes depending on the size of the dumplings.
3. The favorite sauce is melted butter with the addition of breadcrumbs and grated Parmigiano. Here several variations are possible with sauces. Sometimes, gnocchi di pane are served as an accompaniment to dishes with a rich sauce.

Makes 4 to 6 servings.

Recipe courtesy of The Italian Trade Commission.