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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.
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2
Crack the egg into a small mixing bowl, and beat with a fork just to break it up.
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3
Drop in the butter and salt, and mix and mash together until completely blended, with no lumps of butter.
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4
Beat in the 1/2 cup farinaor more if neededstirring vigorously, to make a stiff, moist dough.
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5
Uncover the simmering broth and dip a teaspoon in, to moisten it.
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6
Scoop up a rounded teaspoonful of gnocchi dough, and drop it into the broth.
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7
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).
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8
The gnocchi will sink at first, then rise to the surface after a few minutes.
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9
Stir gently so they dont stick to each other or the bottom of the pot.
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10
When all the gnocchi are in the pan, set the cover ajar and adjust heat to maintain the gentle simmer.
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11
Cook for 30 minutes, until the gnocchi have expanded and are soft and cooked through, stirring occasionally.
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12
Turn off the heat, and let the gnocchi rest in the broth for at least 15 minutes, or until you are ready to serve.
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13
Heat the remaining 6 cups of broth in another saucepan.
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14
Scoop the gnocchi out of their cooking broth and into the fresh, hot broth.
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15
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).
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16
Pour the cooking broth through a fine sieveto remove any bits of doughinto the pan with the gnocchi and fresh broth, and heat to a simmer.
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17
Serve hot in warm soup bowls, with four or more gnocchi per portion.
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18
Pass grated cheese for sprinkling on the soup.
