Go Back
STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
pisarei e faso recipe

Pisarei e Fasò (Bread Gnocchi with Beans)

Silvana Nava
Pisarei e Fasò, a traditional dish from Piacenza, is a combination of the simplicity of Italian cuisine and the richness of its flavors. This beloved recipe features small, hand-rolled bread gnocchi and a hearty bean stew, offering a comforting cuddle with every bite.
Perfect for those seeking the warmth of a home-cooked meal, Pisarei e Fasò promises to transport you to the bustling streets of Italy!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Gnocchi, Main Course
Cuisine Italian
Servings 4 people
Calories 439 kcal

Ingredients
  

For Pisarei

  • 150 g breadcrumbs - 1 ¼ cups
  • 150 g flour - 1 cup
  • 250 ml water - 1 cup

For the Bean Sauce

  • 200 ml tomato passata - ~¾ cup
  • 400 g boiled beans - ~ 1 pound
  • 1 onion
  • 60 g pancetta - 2 oz
  • 40 ml olive oil - 3 tablespoons, extra virgin
  • salt - to taste
  • Parmigiano Reggiano - to taste

Instructions
 

The Pisarei Dough

  • Sift the flour into a bowl. Then add the breadcrumbs, grated very finely.
  • Add the water a little at a time. Knead the mixture.
  • Work the dough vigorously to form a firm loaf. Then form small pasta ropes with your hands on a cutting board.
  • Cut small pieces of dough about and press each dumpling with your thumb to create a hollow in the middle. Set aside to dry.

The Bean Sauce

  • Peel and finely chop the onion. Then sauté the onion in a skillet for about 2 minutes.
  • Cut the pancetta into small pieces. Add to the onion and stir.
  • Let it cook then add the cooked beans drained of their water. Stir well.
  • Add the tomato passata. Cover and simmer over low heat for about 30 minutes. Taste and add salt if necessary.
  • Bring a large pot of salted water to a boil. Boil the Pisarei for a few minutes, just long enough for them to rise to the surface. Drain them with a slotted ladle.
  • Transfer them directly to the pan with the bean sauce. Stir gently and leave to flavour for a few minutes. Serve with some parmigiano on top.

Nutrition

Serving: 120gCalories: 439kcalCarbohydrates: 58gProtein: 11gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 10mgSodium: 379mgPotassium: 184mgFiber: 3gSugar: 4gVitamin A: 6IUVitamin C: 2mgCalcium: 83mgIron: 4mg
Keyword bread gnocchi with beans, pisarei, pisarei e fasò
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!