Bread gnocchi with three cheeses and tomato sauce

Ingredients for 4 servings:

• 500 g white bread, finely chopped dry
• 500 ml milk
• 2 eggs
• 100 g cooked ham
• 300 g cheese, various, at least 1 tasty variety
• some Parmesan, grated
• salt and pepper
• nutmeg
• 400 g tomatoes, firm ripe
• 2 shallots
• 1 bunch of basil
• 1 sprig(s) of thyme
• 1 sprig(s) marjoram
• 5 tbsp olive oil
• possibly breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

also ideal for using up leftovers

For the tomato sauce, immerse the tomatoes in boiling water, rinse in cold water, peel, deseed, and dice. Wash the basil, marjoram, and thyme, pat dry, and finely chop them along with the shallots. Heat the oil in a pan and sauté everything. Season with salt and pepper and simmer for about 20 minutes, stirring frequently. In the meantime, pour the warm milk over the finely sliced ​​bread, stir, and let it marinate under a film of cling film. Finely dice the cooked ham and the cheeses. If you have a soft cheese like Brie, Camembert, or Gorgonzola, you should briefly blend it with a hand blender, adding a little more milk if necessary to make it smooth. Add the blended cheese to the cooled bread dough and roughly blend everything again. Add the diced ham and the remaining diced cheese and the eggs to the bread dough. Knead everything thoroughly. Add a few more breadcrumbs if desired. Then, on a floured board, form the bread dough into thumb-thick rolls. Cut off 1-cm-thick pieces and roll them again in your hand. Then, gently simmer the gnocchi in plenty of boiling salted water until they rise to the surface. Remove with a slotted spoon, drain well, and then serve with the tomato sauce on the plates. Sprinkle with grated Parmesan cheese and serve hot.