Gnocchi (in Broth)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g large mealy potatoes
- boiled chicken breast
- g grated Parmesan
- egg yolks
- salt
- nutmeg
- g flour
Instructions
- Sieve 200 g steamed potatoes; mix with finely chopped boiled chicken breast, Parmesan, egg yolks, salt and nutmeg.
- Bind on a board with 30-40 g flour and roll into little-finger-thick ropes; cut into small pieces.
- Cook in boiling broth 5-6 minutes; serves seven or eight.