Traditional Roman Gnochetti En Brodo Recipe

Name: Traditional Roman Gnochetti En Brodo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots cut into large chunks; 3 1/2 pounds chicken cut into 8 pieces OR 1-2 pounds of leftover bones; 1 rib of celery cut into large chunks; 1 onion medium, unpeeled, quartered; 1/2 teaspoon kosher salt plus more to taste; 1 bay leaf; 3 garlic cloves optional, smashed; 1/2 cup semolina flour; 2 tablespoons unsalted butter softened, or vegan substitute; 1 large egg; 4 tablespoons grated Parmesan cheese plus more for serving; 1 pinch kosher salt; grated nutmeg Freshly, to taste; chopped parsley or chervil, for garnish

Servings: persons

2 carrots cut into large chunks
3 1/2 pounds chicken cut into 8 pieces OR 1-2 pounds of leftover bones
1 rib of celery cut into large chunks
1 onion medium, unpeeled, quartered
1/2 teaspoon kosher salt plus more to taste
1 bay leaf
3 garlic cloves optional, smashed
1/2 cup semolina flour
2 tablespoons unsalted butter softened, or vegan substitute
1 large egg
4 tablespoons grated Parmesan cheese plus more for serving
1 pinch kosher salt
grated nutmeg Freshly, to taste
chopped parsley or chervil, for garnish

1
Bring first seven ingredients and 9 cups of water to a boil in a large pot. Reduce heat to low; simmer, skimming fat occasionally, 1 hour 15 minutes. Let cool for at least 1 hour. (Okay to use store bought chicken or bone broth.)
2
Strain broth through a fine mesh strainer. Cool and skim fat from the broth. You should have 7-8 cups. Return to a clean pot over high heat and reduce by half. Season to taste with salt. Keep hot.
3
Meanwhile, combine flour, butter, and egg in a small bowl; mix thoroughly. Add 4 tablespoons parmesan, salt, and nutmeg. Mix well to form a soft dough. Let rest for 15 minutes.
4
Bring a small pot of salted water to a boil. Using damp hands, pinch off teaspoon-sized pieces of dough and drop into the water. Keeping water at a strong simmer, cook dumplings until nearly white in the center and cooked through, approx. 15 minutes.
5
Using a slotted spoon, remove dumplings from water. Place 4 or 5 in each of 4 heated bowls. Ladle broth over top, top with herbs, and serve with parmesan on the side.

1006

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 carrots cut into large chunks, 3 1/2 pounds chicken cut into 8 pieces OR 1-2 pounds of leftover bones, 1 rib of celery cut into large chunks, 1 onion medium, unpeeled, quartered, and more.

Yes, Traditional Roman Gnochetti En Brodo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Traditional Roman Gnochetti En Brodo

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