Gnocchetti in brodo

Ingredients for 6 servings:

• 1 ½ liters of water for the chicken broth
• 200 g meat from the soup chicken
• 50 g celery
• 1 bay leaf
• 1 shallot(s)
• 3 egg yolks
• 200 g semolina
• ½ liter of milk
• 3 tbsp Parmesan, grated
• 1 pinch(s) nutmeg, freshly grated
• some salt
• some marjoram leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 30 minutes

Semolina dumplings in clear chicken broth

To make the chicken broth, bring the chicken, celery, chopped shallot, bay leaf, and a pinch of salt to a boil and simmer in approximately 1.5 liters of water for about 2 hours. Then, strain the broth through a fine sieve or cheesecloth. If necessary, let the broth cool in the refrigerator and skim off any remaining suspended solids. Meanwhile, bring the milk to a boil, stir in the semolina, add a pinch of salt, and simmer for about 15 minutes, stirring constantly. Gradually stir in the egg yolks, 3 tablespoons of Parmesan cheese, and nutmeg into the semolina porridge. Form small semolina dumplings (gnocchetti) by hand and simmer in the hot chicken broth for 4-5 minutes. Garnish with marjoram leaves before serving. The “gnocchetti in brodo” are best eaten warm.