Nonna Erminia’s Farina Gnocchi
Gnocchi made with gries (farina) were a favorite of mine as a child—perhaps because they were often cooked for holiday dinners. And I have especially fond memories of the gnocchi di gries made by my great-aunt Nina while we lived with her in Trieste, before we left for the United States. And though Zia Nina is gone, here is the way my mother, Erminia Matticchio, prepares them for our family today. The little gnocchetti are delicious and simple to make. Because they cook in broth, and take on the flavor, homemade broth is always best, and together they make a festive and satisfying soup course. The gnocchi are a favorite soup garnish for children, and a good dish for infants starting to eat solid food. To make a larger amount of gnocchetti, simply multiply the recipe. They keep well, so you can make a big batch, drain them after cooking, and pack in ziplock freezer bags; refrigerate or freeze. Reheat in boiling broth (if frozen, defrost them first).
Recipe information
Yield
makes about 2 dozen small gnocchi, enough for 6 servings of broth
Ingredients
Recommended Equipment
Preparation
Step 1
Pour 6 cups of the broth into the wide saucepan, cover, and bring to a boil, then lower heat to keep broth at a gentle simmer.
Step 2
Crack the egg into a small mixing bowl, and beat with a fork just to break it up. Drop in the butter and salt, and mix and mash together until completely blended, with no lumps of butter. Beat in the 1/2 cup farina—or more if needed—stirring vigorously, to make a stiff, moist dough.
Step 3
Uncover the simmering broth and dip a teaspoon in, to moisten it. Scoop up a rounded teaspoonful of gnocchi dough, and drop it into the broth. Scoop up and shape all the dough into gnocchi; keep the broth simmering as you drop in the gnocchi (and dip in the spoon now and then, if the dough sticks). The gnocchi will sink at first, then rise to the surface after a few minutes. Stir gently so they don’t stick to each other or the bottom of the pot.
Step 4
When all the gnocchi are in the pan, set the cover ajar and adjust heat to maintain the gentle simmer. Cook for 30 minutes, until the gnocchi have expanded and are soft and cooked through, stirring occasionally. Turn off the heat, and let the gnocchi rest in the broth for at least 15 minutes, or until you are ready to serve.
Step 5
Heat the remaining 6 cups of broth in another saucepan. Scoop the gnocchi out of their cooking broth and into the fresh, hot broth. If you wish, skim the surface of the cooking broth to remove some or all of the fat released by the gnocchi (it does have good flavor, though). Pour the cooking broth through a fine sieve—to remove any bits of dough—into the pan with the gnocchi and fresh broth, and heat to a simmer.
Step 6
Serve hot in warm soup bowls, with four or more gnocchi per portion. Pass grated cheese for sprinkling on the soup.
