Cookbook review by Tracey Zabar
What to cook this weekend? Gnocchi. These little dumplings will warm your heart and tummy. Next on my list: hand-rolled macaroni with asparagus, walnuts & mint; goulash; and apricot strudel.
Recipe excerpted with permission from Istria by Paola Bacchia
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This wintery dish is a warming favourite of everyone from nonni (grandparents) to the youngest of children. Gnocchi de gries are dumplings made from semolina, butter, eggs and cheese, which are cooked in a broth, expanding and soaking up the delicious flavours. I like to put lemon zest in the gnocchi dough, which is not traditional, but gives a lovely balanced taste. I use home-made chicken broth for this dish, but feel free to use my recipe for Really good vegetable stock for a vegetarian version.
Semolina gnocchi in broth
(Gnocchi de gries)
serves 3-4 as a starter
1 egg, separated
sea salt
40 g (1 1/2 oz) unsalted butter, at room temperature
60 g (1/2 cup) semolina
25 g (1/4 cup) grated parmesan, plus extra to serve, if desired
1/4 teaspoon ground or grated nutmeg
zest of 1/2 small lemon
1.25 litres (43 fl oz) good-quality chicken stock (preferably homemade)
In a bowl, whisk the egg white and a pinch of salt until medium peaks form. Set aside.
Place the egg yolk, butter, semolina, parmesan, nutmeg and lemon zest in a bowl. Mix with a spoon for several minutes, or until well combined; the mixture will be fairly dry. In batches, carefully fold in the whisked egg white until well combined. Add salt to taste.
Place the stock in a large saucepan over medium heat and add salt to taste. Bring to the boil, then reduce to a simmer.
Use two teaspoons to help you shape heaped teaspoons of the semolina mixture into small quenells. They do not need to be perfect; this is a rustic dish. Carefully drop the quenells into the broth as you make them. They increase in size as they cook and absorb the broth, so don't make them too big.
Once you have made all the dumplings and they are in the broth, simmer for a further 10 minutes, or until they are firm, plump and cooked through.
Serve immediately in small soup bowls, with a little of the broth and extra parmesan if you like.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
