serves
3-4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
3-4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
"I like to put lemon zest in the gnocchi dough, which is not traditional, but gives a lovely balanced taste. I use home-made chicken broth for this dish, but feel free to use vegetable stock for a vegetarian version."
Ingredients
- 1 egg, separated
- sea salt
- 40 g unsalted butter, at room temperature
- 60 g (½ cup) semolina
- 25 g (¼ cup) grated parmesan, plus extra to serve, if desired
- ¼ tsp ground or grated nutmeg
- zest of ½ small lemon
- 1.25 litres good-quality chicken stock (preferably homemade)
Instructions
- In a bowl, whisk the egg white and a pinch of salt until medium peaks form. Set aside.
- Place the egg yolk, butter, semolina, parmesan, nutmeg and lemon zest in a bowl. Mix with a spoon for several minutes, or until well combined; the mixture will be fairly dry. In batches, carefully fold in the whisked egg white until well combined. Add salt to taste.
- Place the stock in a large saucepan over medium heat and add salt to taste. Bring to the boil, then reduce to a simmer.
- Use two teaspoons to help you shape heaped teaspoons of the semolina mixture into small quenelles. They do not need to be perfect; this is a rustic dish. Carefully drop the quenelles into the broth as you make them. They increase in size as they cook and absorb the broth, so don't make them too big.
- Once you have made all the dumplings and they are in the broth, simmer for a further 10 minutes, or until they are firm, plump and cooked through.
- Serve immediately in small soup bowls, with a little of the broth and extra parmesan if you like.
Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
"I like to put lemon zest in the gnocchi dough, which is not traditional, but gives a lovely balanced taste. I use home-made chicken broth for this dish, but feel free to use vegetable stock for a vegetarian version."
