Bread gnocchi with bitter greens cream and roasted lettuce

For the bread gnocchi
Blend the stale bread into fine crumbs. Combine in a bowl with Parmigiano, semolina, mashed potatoes, and egg whites. Mix until a smooth dough forms.
Shape into small gnocchi and cook in salted boiling water until they rise to the surface.
Drain and sauté in a pan with a drizzle of olive oil.

For the bitter greens cream
Blanch the greens in salted water for a few minutes, then transfer to ice water to preserve their color. Drain well and blend with olive oil until smooth and vibrant.

For the anchovy sauce
Blend the anchovies with a little water and olive oil until smooth and lightly emulsified.

For the bread crumble
Pulse the stale bread into coarse crumbs, then toast in a pan with olive oil and chopped herbs until crisp.

For the roasted lettuce
Sauté the lettuce leaves in a pan with a drizzle of olive oil until lightly browned.

To serve
Arrange the gnocchi in the center of the plate using a ring mold. Top with the bread crumble, roasted lettuce, and anchovy sauce.

Pour the bitter greens cream around the gnocchi, then remove the mold and serve immediately.