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Home » Italy's Regions » Umbria » Breadcrumb Gnocchi with Sausage and Beans

August 30, 2021

Breadcrumb Gnocchi with Sausage and Beans

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Breadcrumb gnocchi with sausage and beans (gnocchetti collescipolani)

Gnocchetti Collescipolani Recipe from Umbria.

This breadcrumb gnocchi with sausage and beans is a seriously good, hearty traditional dish from Umbria. The gnocchi are unusual as they are made with just breadcrumbs, flour and water. However, they are easy to make and go so well with the rich and flavourful sauce. Definitely, a recipe to add to your autumn/winter menu!

Breadcrumb gnocchi with sausage and beans (gnocchetti collescipolani)

Known as gnocchetti collescipolani or gnocchi alla collescipolana, this Umbrian breadcrumb gnocchi recipe actually comes from the small hilltop village of Collescipoli, just outside the city of Terni in South-Eastern Umbria. Both Collescipoli and Terni are very ancient settlements dating back to pre-Roman times and located on a large plain at the confluence of the Serra and Nera rivers.

Breadcrumb gnocchi with sausage and beans (gnocchetti collescipolani)

The cuisine in this part of Italy is very rustic and based on what Italians call ‘la cucina povera’ (the peasant kitchen). Pulses and legumes are staples for the locals and the most popular meat is pork and pork products, game birds, poultry and lamb. They also have a lot of traditional dishes with black truffles, particularly those from Norcia further up the Nera River.

breadcrumbs and flour in white bowl
Step 1. Mix breadcrumbs, flour and salt in a bowl. Add warm water and work into a dough.

The breadcrumb gnocchi.

For most people, the word gnocchi usually brings to mind potato gnocchi. However, there are many types of gnocchi here in Italy. Italians make gnocchi using bread, potatoes, ricotta, semolina and other ingredients. Check out my collection of 8 different types of Italian gnocchi to learn more or my post about the history and origins of gnocchi.

ready breadcrumb gnocchi dough rolled into a ball on pastry board.
Step 2 Turn the dough out onto a pastry board and knead a little. Then roll into a ball and let it rest.

Umbria isn’t the only part of Italy where they make breadcrumb gnocchi. In Piacenza, Emilia-Romagna, they make a dish called ‘pisarei e fasò’ which has very similar breadcrumb gnocchi served in a bean and lardo (cured pork back fat not lard) or pancetta sauce. Actually, the sauce is almost the same as this recipe. Pisarei aren’t exactly like these Umbrian breadcrumb gnocchi because they are slightly different in shape. They look more like orecchiette. On my to make list!

breadcrumb gnocchi dough pieces rolled into snakes.
Step 3 Roll pieces of dough into ‘ropes’.

How to make breadcrumb gnocchi from Umbria.

As I mentioned above making these breadcrumb gnocchi is pretty easy. In fact, it’s a lot less work than potato gnocchi as there’s nothing to cook beforehand. Just mix breadcrumbs, flour, salt and warm water together in a bowl until you have a dough. Then turn it out onto a pastry board and knead a little. Not a lot as otherwise your gnocchi will be too dense.

ready cut breadcrumb gnocchi on pastry board.
Step 4 Cut the dough into 1-2cm gnocchi

After letting the dough rest, you then make the gnocchi by rolling pieces of dough into ‘snakes’ about 1.5 cm (0.5ins) thick and then cutting the snakes into small 1-2 cm (0.5-0.75 ins) pieces. In Umbria, they generally refer to these gnocchi as gnocchetti, meaning small gnocchi. In fact, they are smaller than most other types of gnocchi.

Ready uncooked breadcrumb gnocchi on floured tray.

How to make the sauce for gnocchetti collescipolani.

The sauce for this traditional Umbrian recipe takes about 45 minutes to make. You can start on it while the dough is resting or make it beforehand. This is quite a filling and hearty sauce. It has borlotti beans (cranberry beans), Italian pork sausages (salsiccia), guanciale (cured pork cheek), onion, celery, carrots, garlic and tomato passata!

ingredients for breadcrumb gnocchi with sausage and beans on white plate
Make the sauce step 1 Gather your ingredients

Most of these ingredients are easy to find outside of Italy, except perhaps the guanciale. You can replace this with pancetta or fatty bacon. You can also use fresh peeled and chopped tomatoes instead of passata or both together, which is what I often like to do! The beans need to be cooked first if you are using dried beans. Of course, canned beans work well too.

prepared ingredients for sausage and bean sauce with chopped onion, celery, carrots and garlic in Dutch oven.
Step 2 Prepare the ingredients and sauté the onion, carrot, celery and garlic in olive oil.

Like with other Italian meat pasta sauces, you begin this bean and sausage sauce by sautéing the chopped veggies. Then add the guanciale and sausage. Once the sausage has browned, add the tomato passata and simmer for about 20 minutes. Finally put in the beans and continue cooking for 10 minutes more.

sausage meat and guanciale in Dutch oven with sautéed veggies
Step 3 Add the sausage meat and guanciale to the veggies, brown and cook for 10 minutes.

Variations of Umbrian breadcrumb gnocchi with sausage and beans.

I first came across this recipe in one of my favourite cookbooks, La Cucina: The Reginal Cooking of Italy. This book was published in English by the Italian Academy of Cuisine (L’Accademia Italiana della Cucina). It’s a treasure trove of traditional Italian recipes, not just pasta of course.

sauce with tomato passata added in Dutch oven
Step 4 Add the tomato passata to the pot, stir and simmer for 15 minutes

Like many other Italian recipes, there are different versions of gnocchetti collescipolani. However, the differences are quite small. The recipe I have calls for tomato purée which in the UK would mean paste or concentrate. But, I actually think they are referring to tomato passata or US tomato purée because of the quantity required.  

cooked borlotti beans added to the sauce in Dutch oven
Step 5 Put the cooked/canned beans into the sauce and cook for 10 more minutes.

I’ve come across a few recipes for the sauce made with pancetta instead of guanciale. However, most Italian recipes have guanciale. There are also Italian versions with cannellini beans instead of borlotti, with red wine and with peperoncino. Traditionalists and the people of Collescipoli would probably disagree with using those ingredients!

Step 6 Cook the breadcrumb gnocchi in boiling salted water then add them to the sauce.

Like the inhabitants of Amatrice where pasta all’amatriciana comes from, Collescipoli residents are very proud of their signature dish and have a sagra (feast) every year in summer to celebrate it!

Breadcrumb gnocchi with sausage and beans (gnocchetti collescipolani)
Step 7 Serve immediately with grated pecorino.

Let me know what you think.

If you try this Umbrian breadcrumb gnocchi recipe, do please let me know what you think by commenting here on the blog or on The Pasta Project Facebook page. Your feedback is much appreciated!

Buon appetito!

Other recipes from Umbria worth making!

  1. Pasta alla Norcina (with sausage, truffles and cream)
  2. Umbrian lentil soup with pasta
  3. Umbrian wild pea soup with pasta

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Breadcrumb gnocchi with sausage and beans (gnocchetti collescipolani) recipe from Umbria

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Breadcrumb gnocchi with sausage and beans (gnocchetti collescipolani) recipe from Umbria

Umbrian Breadcrumb Gnocchi with Sausage and Beans (gnocchetti collescipolani)

Jacqueline De Bono
This breadcrumb gnocchi with sausage and beans is a hearty traditional dish from Umbria. The gnocchi are unusual as they are made with just breadcrumbs, flour and water. However, they are easy to make and go so well with the rich and flavourful sauce. Definitely, a recipe to add to your autumn/winter menu!
5 from 21 votes
Print Recipe Save Recipe Saved!
Prep Time 30 mins
Cook Time 30 mins
Course homemade gnocchi, Main Course
Cuisine Central Italy, Italian, Umbria
Servings 4
Calories 680 kcal

Ingredients
  

For the breadcrumb gnocchi

  • 180 g Italian '00' soft wheat flour (6oz) or all purpose flour
  • 120 g breadcrumbs (4oz) homemade from stale bread or store bought
  • 1 tsp salt
  • 120 ml warm water (1/2 cup)

For sausage and bean sauce

  • 200 g borlotti beans (7oz) precooked or canned
  • 100 g guanciale (3.5oz) or pancetta. Cut into cubes.
  • 200 g tomato passata (3.5oz) or peeled and chopped fresh tomatoes
  • 2 Italian pork sausages Casing removed and meat crumbled
  • 1/2 onion peeled and finely chopped
  • 1 stalk celery finely chopped
  • 2 carrots finely chopped
  • 1 garlic clove peeled and finely chopped
  • 3 tbsp extra virgin olive oil.
  • salt for gnocchi and to taste

Instructions
 

Make the breadcrumb gnocchi

  • Mix the breadcrumbs, flour and a tsp of salt together in a bowl. Slowly add the warm water while using your hands to work the ingredients into a dough.  You may not need all the water or you may need to add a bit more. The dough has to be soft and slightly tacky but not wet.
  • Turn the dough out onto a pastry board and knead a little. Not a lot as otherwise your gnocchi will be too dense. Cover the dough with clingfilm (plastic wrap) and let it rest for 30-60 minutes.
  • After letting the dough rest, make the gnocchi by rolling pieces of dough into 'snakes' about 1.5 cm (0.5ins) thick and then cutting the snakes into small 1-2 cm (0.5-0.75 ins) pieces. Put the ready gnocchi onto a tray or tea towel that’s been dusted with flour while you make the rest and the sauce. I find semolina flour is the best for dusting

Make the sausage and bean sauce.

  • Remove the casing from the sausages and crumble the meat into small pieces. Cut the guanciale/ pancetta into small cubes or strips. Peel the onion and wash the carrots and celery. Finely chop all 3. Peel and finely chop the garlic.
  • Sauté the onion, garlic, celery and carrots over a low heat in extra virgin olive oil. Then add the guanciale and the crumbled sausages. Turn the meat so it browns. After about 10 minutes, add the tomato passata and continue cooking for another15 minutes. Add salt to taste and then add the boiled/canned beans and simmer for another 10 minutes.

Finish and serve.

  • Just before you are ready to serve, cook the breadcrumb gnocchi in plenty of boiling salted water. Remove them using a slotted spoon as they come to the surface and add them to the sauce. (taste test before removing the gnocchi from the water). Mix everything together well and serve with grated pecorino.

Notes

If using dried beans (as I did) you will need to soak them overnight and then cook in water for about 45-60 minutes. Otherwise rinsed canned beans work well too!
Cooking times don’t include cooking the beans or leaving the gnocchi dough to rest.
Keyword breadcrumb gnocchi, homemade gnocchi, sausage pasta, umbrian cuisine

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?

Filed Under: Gnocchi (the Italian dumpling), Meat Pasta Dishes, Umbria Tagged With: breadcrumb gnocchi, sausage, Umbria

Reader Interactions

Comments

  1. Deborah says

    March 25, 2022 at 7:26 pm

    I had no idea you could make gnocchi from bread crumbs. I’m certainly going to try this one. It looks delicious with the sausage and beans!

    Reply
  2. Kris says

    December 16, 2021 at 2:04 pm

    Regarding the gnocchi are these dry bread crumbs or fresh? I’m going to be making this this week and don’t want to end up with gummy gnocchi.

    Reply
    • Jacqui says

      December 16, 2021 at 3:35 pm

      Hi Kris. I made the breadcrumbs from stale bread, so not fresh. I’m going to correct that in the recipe to make it clearer so thanks for your comment! Do let me know how this dish turns out. I’m sure you’ll enjoy it!

      Reply
  3. Uma says

    September 13, 2021 at 9:44 pm

    I am very excited to see winter recipes! This is new to me, but I will e give it a try 🙂

    Reply
  4. Lathiya says

    September 13, 2021 at 2:00 pm

    Making your own gnocchi must be therapeutic. This recipe sounds awesome and perfect for a weekend dinner.

    Reply
  5. Amy Nash says

    September 13, 2021 at 8:05 am

    We loved these gnocchi and that sausage and bean sauce is absolutely fantastic! I’m going to be making this over and over this winter for my family since everybody enjoyed it!

    Reply
  6. Alex says

    September 12, 2021 at 11:13 am

    I didn’t realize they use different stuff to make gnocchi! Bread?! This breadcrumb version looks like a great place to start with gnocchi-making. My kid just loves them.

    Reply
  7. Erin says

    September 12, 2021 at 10:46 am

    How interesting! I bet that the breadcrumbs add a wonderful texture. I’m definitely intrigued! The whole dish sounds wonderful.

    Reply
  8. Priya Maha says

    September 11, 2021 at 3:29 pm

    I have never tried making gnocchi on my own and this one turned out great for a first-timer. Love how breadcrumbs are used in this recipe. Thank you for sharing!

    Reply
  9. Marie says

    September 10, 2021 at 8:20 pm

    I love gnocchi and I make them regularly, but I’d never made them with breadcrumbs, so good! Absolutely loved the texture and the complete dish is so hearty and comforting. Perfect for cooler nights!

    Reply
  10. Tammy says

    September 10, 2021 at 6:06 pm

    Gnocchi is one of my favorites and I always make my own. Usually I only make potato but this pasta version sounds wonderful! What a beautiful and hearty meal.

    Reply
  11. Lauren Michael Harris says

    September 10, 2021 at 3:25 pm

    Traditional gnocchi is my all time favorite type of pasta, but I have never tried a breadcrumb gnocchi before! This sounds amazing and a definite must try!

    Reply
  12. Heidy says

    September 09, 2021 at 11:17 pm

    Good afternoon!
    I have to tell you I enjoy your blog so much. We have tried many of your recipes, and they also turn out great. I especially enjoyed this dish. I will be saving it to make again! Have a great day.
    Heidy

    Reply
  13. Leslie says

    September 09, 2021 at 8:44 pm

    I just love your homemade pasta recipes. There’s just something so familiar and homey about your recipes!

    Reply
  14. Shikha says

    September 04, 2021 at 3:02 pm

    I don’t know about many of the ingredients. But I think I can find it in any Italian store. However, I love pastas.

    Reply
  15. Deborah says

    September 04, 2021 at 5:37 am

    This recipe for breadcrumb gnocchi looks so yummy. I love making homemade gnocchi and this one looks like an easy recipe to try. The sausage and beans with it look so good. Very appetizing!

    Reply
  16. Jere Cassidy says

    September 03, 2021 at 6:32 pm

    Wow, this is just a bowl of comfort food. I have only made gnocchi once and I did just ok with it. I am going to try your tried and true recipe. Wish me luck!

    Reply
  17. Nisha says

    September 02, 2021 at 11:41 pm

    Wonderful to know about the different types of gnocchi. The bread crumb gnocchi with sausage and beans looks so delicious and a wonderful meal for a celebration!

    Reply
  18. Beth says

    September 01, 2021 at 1:45 pm

    This gnocchi sounds super yummy and absolutely delicious! My hubby and I are going to love this for lunch today. Looks so flavorful and I’m so excited to make this!

    Reply
  19. Claudia Lamascolo says

    September 01, 2021 at 1:10 pm

    our favorite pasta is gnocchi and we make it often will try your version sounds delightful!

    Reply
  20. Kechi says

    September 01, 2021 at 12:28 pm

    First of all, this dish looks spectacular and satisfyingly loaded. Love that you added beans to the mix, too! BREADCRUMB GNOCCHI for a serious win! YUM

    Reply
  21. Chrissie Baker says

    September 01, 2021 at 10:55 am

    This recipe looks and sounds POSITIVELY DELICIOUS! My mouth was watering, just reading it! Can’t wait to try this.

    Reply
  22. Dannii says

    September 01, 2021 at 9:59 am

    Gnocchi is total comfort food for me and this sausage and bean version looks delicious.

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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