By Don Pintabona of Donny's restaurant in New York City

INGREDIENTS

• 1.5 pounds day old crusty Italian bread. Rough cut
• 2 eggs
• 1/2 teaspoon black pepper
• 3 cups AP flour
• 2 teaspoons baking powder
• 2 teaspoons salt

DIRECTIONS

1. Soak bread cold in water for 2 hours.
2. Squeeze all excess water out of bread.
3. Run bread through the meat grinder or food processor. Then let sit in a perforated container to dry further overnight.
4. Mix in eggs, salt , pepper, baking soda, and flour.
5. Add extra flour as needed to help roll.
6. Roll out in small portions and blanch to test and taste for seasoning.
7. Blanch the gnocci, they must float for 1 minute.
8. Shock in an ice bath.
9. Remove from ice bath when fully chilled and put onto a well oiled cookie sheet.
10. Reheat until floating in a pot of boiling water and dress with you favorite sauce. (See Recipe for Nona's Marinara Sauce.)