Cornmeal Gnocchi in Broth

CHRISTINE HICKMAN

The incomparable Christine Hickman taught several classes this winter. Her latest offering, Gnocchi with Gusto, provided some great recipes for this versatile food. Every one of them is worth repeating and adding to your Italian repertoire.

CORNMEAL GNOCCHI IN BROTH

(serves 6)

1. 1 pint milk
2. Salt
3. 7 ounces yellow cornmeal medium or fine grain ( 1 1/3 cups)
4. 1 tablespoon butter
5. 3 tablespoons grated Parmigiano-Reggiano plus extra for serving
6. 3 eggs, lightly beaten
7. 3 quarts meat broth, chicken or beef

Put the milk in a deep pot, add a pinch of salt and bring to a boil. Pour in the cornmeal in a steady stream, stirring constantly. When the mush has thickened and is thoroughly cooked (about 30 minutes) remove it from the heat, add the butter, 3 tablespoons of grated Parmiagiano-Reggiano, and the beaten eggs.

Blend thoroughly, then allow the mush to cool to room temperature, stirring occasionally, about 15 minutes.

Put the broth in a large pot and bring it to a boil. Using a spoon or small scoop, dip up some of the mush and release into the broth using a finger or another spoon.Continue the same way until all the mush has been used up.

The gnocchetti (little gnocchi), will rise almost immediately to the surface. Cook for 5 minutes, then ladle the soup into individual bowls, sprinkle with Parmigiano-Reggiano and serve hot.

 

The broth and gnocchi mush can be prepared in advance. The broth can be fozen for months, and the mush prepared and ready to cook in the broth, up to a few hours in advance.