Add the vegetables, herbs and spices, and cook the broth for 1 hour. Strain the liquid through a fine-mesh strainer, discarding the vegetables and herbs and reserving the chicken for another use .
For the ricotta dumplings, mix the ricotta, eggs and cheese in a bombastic mix bowling ball until combined. In a separate roll, mix in concert the semolina and “ 00 ” flour. Gradually combine the flour mix with the moisture ingredients by adding a little at a time and folding lightly. ( Do not overwork the boodle or you will end up with conduct dumplings. ) Refrigerate for an hour. ( This makes the boodle easier to roll out. )
On a lightly floured bring open, grab a small handful of boodle and gently roll into ropes about 1⁄2-inch in diameter. ( If boodle is a little gluey, dust it with more flour, being careful not to add excessively much or you will lose the lightly downy texture. ) once all the dough has been rolled into ropes, cut the ropes into 1-inch lengths.
Read more: Chicken and Dumplings Soup
Using a traditional wooden gnocchi board or a crotch if you don ’ t have one, roll each piece of dough down the dining table or back of the fork with your ovolo, pressing gently to make an imprint. Repeat until all of the gnocchi are formed.
Read more: Old Fashioned Chicken and Dumplings
Bring a boastfully pot of water to a slow simmer and add adequate salt so that it tastes like the ocean. Place the gnocchi in the water and cook for 20–30 seconds after they float to the circus tent. ( If not using right aside, arrange the gnocchi in a single layer on a thinly oiled tray and cool in the refrigerator. )
To assemble the soup, reheat the broth, if needed, and season with salt to preference. Divide the gnocchi among four bowl. Pour the hot broth over the gnocchi. Drizzle with olive oil and garnishee with the Parmigiano-Reggiano, fennel fronds, and black pepper .
excerpt from “ Breakfast, Lunch, Dinner … animation : Recipes and Adventures from My Home Kitchen ” by Missy Robbins with Carrie King. Copyright © 2017 by Missy Robbins. Used with license by Rizzoli Publishing. All rights reserved .
