Herb bread gnocchi

Remove the crust from the bread rolls and crumble the soft inner part. Pour it into a bowl and, while stirring, add the eggs beaten with a pinch of salt and enough milk to obtain a rather firm dough; if it tends to fall apart, adjust with a little flour. Finally, add the chopped chives, thyme, chervil, and parsley, adjusting the salt as needed.

With wet hands, shape small gnocchi and boil them, a few at a time, in salted boiling water. As soon as they rise to the surface, drain them with a slotted spoon.

In the meantime, melt the butter flavored with sage leaves over the heat: dress the gnocchi with this sauce and serve immediately.