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1
To make the dough, whisk the eggs in a large mixing bowl, add the salt, and then whisk in the bread crumbs.
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2
Stirring with a wooden spoon, incorporate all the remaining ingredients except broth; when the dough gets too stiff to stir, work it with your hands.
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3
Its ready when it holds together, although it will still be slightly sticky.
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4
Shape the dough into a cylindrical loaf about 8 inches long and 4 inches thick.
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5
Cut a 40-inch length of cheesecloth and fold it lengthwise so its 18 inches wide.
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6
Set the loaf at one narrow end of the band, centered, with a margin of cloth on either side.
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7
Roll up the loaf in the cheesecloth, so it is wrapped in many layers.
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8
Twist the open sides of the cloth in opposite directions, tightening them against the loaf like a piece of candy in a twisted wrapper.
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9
Tie the twists on both sides with long pieces of kitchen twine so they cant unravel.
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10
Leave at least a foot or so of twine dangling from each knot.
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11
Now lower the gnoccho grande into a stockpot of boiling turkey brothyou should have enough to cover the gnoccho by 1 inch.
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12
It can be cooked in a pot of salted water like pasta, but it will be a bit less flavorful, although still good.
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13
Tie the free ends of twine to the pot handles or to a big spoon lying on the pot rim, so the gnoccho is suspended in the broth and cant fall to the bottom.
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14
Bring the broth back to a gentle boil, and poach the loaf for 40 minutes or so, then lift it out of the broth and into a bowl (the broth may, of course, be used again).
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15
Untie the twine, and roll the loaf out of the cheesecloth.
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16
Slice into the center to check that the dough is cooked all the way throughuncooked dough will be wet and mushy.
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17
If necessary, rewrap the gnoccho and cook it a bit longer.
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18
You can slice and serve cooked gnoccho grande right away, or let it cool, wrap and refrigerate it, and reheat the slices in a pan of broth.
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19
As an accompaniment to roast turkey or other main courses, slice in 1/2-inch-thick rounds, then in half-rounds or wedges, and serve on a warm platter.
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20
Gnoccho grande also makes a lovely soup garnish: cut the rounds into small cubes and heat them in broth.
