Bread Gnocchi In Broth

Bread Gnocchi In Broth

(Gnocchi di Pane In Brodo)


Serves 4

For the Vegetable Stock:

  • 2 celery sticks, chopped

  • 2 carrots, chopped

  • 1 leek, trimmed and chopped

  • 1 onion, chopped

  • Salt

For the Gnocchi:

  • 4 oz (120 grams) breadcrumbs

  • 2 oz (50 grams) Parmigiano cheese, freshly grated (plus extra for serving)

  • 2 eggs

  • 1 small fresh chive, chopped

  • Salt and pepper


Prepare the Vegetable Stock:

  1. Place all the vegetables in a saucepan.

  2. Pour in 2 and 1/2 pints (1.5 liters) water, season with salt and bring to a boil.

  3. Lower the heat and simmer for about 45 minutes.

Prepare the Gnocchi:

  1. Mix together the breadcrumbs, Parmigiano cheese, eggs and half the chive in a bowl and season with salt and pepper. The mixture should be thick enough so, if necessary, add more breadcrumbs.

  2. Shape the mixture into 1/2-inch (1-cm) balls.

  3. Cut into short lengths and slightly flatten the middle with your finger.

  4. Strain the vegetable stock into a clean pan and return to the heat.

  5. Add the bread gnocchi to the stock. When they float to the surface they are ready.

  6. Ladle into a soup tureen, sprinkle with the remaining chive and serve with Parmigiano cheese on the side.