Gnocchi in Chicken Broth
Source of Recipe
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Recipe Link: http://italianfood.about.com/od/italiansoups/r/blr0163.htm Gnocchi in Chicken Broth
1/2 pound (225 g) large, mealy potatoes
A small chicken breast, boiled
3/4 cup (40 g) freshly grated Parmigiano
2 egg yolks
3-4 tablespoons flour, or enough to bind the gnocchi
(this will depend upon the potatoes)
Salt,, pepper, and freshly ground nutmeg
1 1/2 quarts (1.5 liters) broth
Peel 1/2 pound of large, mealy potatoes, steam them, and
press them through a strainer.
Add to the potatoes a boiled chicken breast, finely minced,
3/4 cup grated Parmigiano, 2 egg yolks, salt to taste, and
a pinch of nutmeg.
Mix thoroughly and work three or four tablespoons of
flour into the mixture to bind it, then roll it into a snake
the diameter of your little finger.
Cut the snake into one- inch lengths and boil the gnocchi
in broth for four to five minutes.
This recipe will serve seven to eight people, so be certain
to have that amount of broth on hand.
If the chicken breast is large, you will need more than
two yolks.
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