Gnocchi in Brodo is a delicious recipe that my mamma always made for special occasions. The gnocchi are so light they float in the rich homemade broth. The farina dumplings are rich in parmesan cheese, eggs, and farina (cream of wheat).
Italian broth is very light, somewhat thin compared to stock which is heavier and more concentrated. The broth that we make is somewhere in-between. A stock is usually a means to an end, just one ingredient in the building of a complex sauce.
A broth, on the other hand, can be an end in itself. A lot of pasta is served simply in brodo. Or the brodo can be a major component in a dish, such as the Gnocchi in Brodo.
Use broth instead of water
We rarely use plain water when making farro, quinoa, rice, or couscous. Instead, we use broth. Whenever we make soup, we use homemade stock or broth as the liquid instead of water. This way you’ve got a head start in the flavor department.
For our homemade broth, we use assorted pieces of meat and bones in addition to some flavoring vegetables and herbs {odori}. We never use pork or lamb in our broth; it would give the broth too strong a flavor.
The water amount will depend on how much meat and bones we have for the broth. The vegetables and herbs, then, will also vary. We have come across a technique that enhances the flavor of the broth — you first roast the meat, bones and the vegetables to extract as much flavor as possible.
Odori for the Brodo Chopped in Larger Pieces
The secret to an excellent broth
You follow: Seven Principles of Making Broth:
- 1. Start the broth in cold water.
- 2. Simmer the broth gently, do not let it boil.
- 3. Skim the top of the broth frequently.
- 4. Strain the broth carefully.
- 5. Cool the broth quickly.
- 6. Store the broth in the refrigerator for no more than three days or freeze up to 3-4 months.
- 7. Degrease the broth.
When we made this recipe, we already had our broth in the freezer so in this post we’ll give you the recipe, but we’ll post a picture tutorial at a later date when we make the broth again. We made this broth was with a turkey carcass. We follow the same method my mamma used when she roasted a turkey. She deboned the meaty pieces and then used the bones and bony parts to make the brodo. We will give you the recipe for All Our Way of roasting turkey in a later post.
Gnocchi in Brodo – putting it together
You will use about 2 quarts of broth for the Gnocchi in Brodo. Now I know that the dedicated chefs will cringe when I use the Kraft Parmesan cheese for this recipe, but when we first came to this country, my mamma didn’t have Parmigiano Reggiano to fall back on. I’m using her recipe, so this is what I use.
Ingredients for Gnocchi in Brodo
The recipe is easy although it may seem that there are a lot of steps. It’s made mostly by feel. You mix the same ratio of parmesan to the cream of wheat – do not use the instant Cream of Wheat. You beat the eggs separately.
Beaten egg yolks and egg whites
You fold part of the ingredients are into the whites. You don’t dump it all in. Gently fold the farina-parmesan into the whites. Once the mixture is the right consistency, add the yolks.
Depending on the size of the eggs you may not need all of the dry ingredients — you can save them to use at a later date.
Gnocchi Ready to put in Brodo
The finished dough is moist and light. Mixing too long will give you chewy gnocchi. It’s important to keep the brodo at a simmer.
Gnocchi dropped into Simmering Broth
Scoop up a small amount of dough, dip the spoon into the broth, and let the dumpling slide off. The gnocchi will sink to the bottom, but as they cook they’ll float to the top.
Let the gnocchi cook for about 15 minutes. Your cooking time will depend on the size of the gnocchi. Don’t make them enormous thinking you’ll save time at the stove you’ll only make them tough. 😉
IF YOU’D LIKE TO SEE ME MAKING THE VIDEO THE LINK IS BELOW:
The Gnocchi in Brodo are delicious. It brings back many happy memories of my mamma making this for a primo {first course} on Sunday.
Another light as air soup that is magical in its healing power is Stracciatella an Italian egg drop soup that will cure whatever ails you.
We hope you try both. They are quick to make and very satisfying.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Gnocchi in Brodo | Gnocchi in Broth
This recipe makes a homemade broth that is light in flavor but rich in taste. Egg, cream of wheat, and parmesan cheese combine to make a light as a feather cheese dumpling.
Gnocchi in Brodo | Gnocchi in Broth Like Mamma Made
Ingredients
BRODO | BROTH
- 6 lbs bones with meat beef, veal, chicken, turkey
- 1 onion large
- 2 carrots scrubbed
- 2 celery stalks washed
- 2 tomatoes ripe
- 4 garlic cloves
- 1/2 tsp black peppercorns
- 1 tbsp salt
- fresh parsley handful
- 2 sprigs thyme & bay leaves
- 7 qt water
GNOCCHI |FARINA & CHEESE
- 1/2 cup cream of wheat not quick or instant
- 1/2 cup parmesan cheese finely grated
- 2 eggs large separated
Instructions
INSTRUCTIONS FOR BRODO
- Preheat oven to 350 F. Do not rinse bones but put them in a large oiled roasting pan.
- Roast the bones turning once with a pair of tongs, until the bones caramelize, approximately 1 1/2 hours. Keep an eye on them because if they burn they'll give the broth a bitter taste.
- Meanwhile, prepare your odori: roughly chop the onion, celery, and carrots and toss them with a little oil. Place them in another orating pan or sheet and roast alongside the bones until the odori are lightly caramelized, about 25 minutes.
- Transfer the bones and vegetables to a large stock pot -- this includes everything on the bottom of the pan, including any fat.
- Deglaze the roasting pan by adding a few cups of cold water. Use a solid spatula to lift off food particles from the bottom of the pan. Add this mixture to the stockpot.
- Add the roasted odori, herbs, tomato halves, garlic, peppercorns, salt, and bay leaves to the stockpot. Pour the cold water over the bones until the ingredients are submerged. Place on a stove burner.
- Bring stock to a boil then reduce heat immediately so it can remain at a constant simmer 3 to 4 hours, hours, covered, occasionally skimming excess oil or scum off the top. All you need to be sure is that it stays at a simmer.
- When the broth is done use a sturdy Spider Skimmer to dip into the large pot and fish out the bones, meat pieces and vegetables. Put them in a large colander over a bowl so that all the liquid drains then toss the solids in the garbage. Strain the broth through a fine sieve into another pot.
- When the broth is at room temperature, divide it among sanitized containers for storage. Quart mason jars work well for freezing. Be sure to leave at least 1 inch of headspace to allow for expansion.
- A thin layer of fat may form on the top but this helps to preserve the broth. You can easily remove it with a spoon before using it.
- The broth can be refrigerated for up to a week or it can be frozen for 3-4 months.
THE GNOCCHI | FARINA (CREAM OF WHEAT) DUMPLINGS
- YOU WILL NEED 2 QUARTS OF HOMEMADE BROTH OR A GOOD QUALITY CANNED BROTH. In a pot bring the broth to a slow simmer. In a bowl, mix the cream of wheat and the parmesan cheese. Set aside.
- Separate the egg yolks from the egg whites and place in two different bowls.
- With an electric mixer beat the egg whites until stiff peaks form. Next, beat the egg yolks until light and lemon in color.
- Sprinkle half of the farina-parmesan mix over the egg whites. Gently fold in the dry mix into the egg whites until combined. Check to make sure it's not too dry. If not dry, sprinkle a bit more over the whites and continue to fold in.
- Now, add all of the beaten egg yolks to the mixture still using the folding motion. If too moist sprinkle a bit more of the dry mix. The dry mix will continue to absorb the eggs.
- The gnocchi mixture is NOT a stiff dough. It should be light and porous. To form the gnocchi, take a teaspoon and dip it in the hot broth then gently scoop some of the dough and round it against the side of the bowl. Dip it into the simmering broth. It should slide right off. Continue to make the gnocchi in brodo until you've used all of the dough.
- Using a large spoon, scrape the bottom of the pan to make sure no dumpling stuck. Simmer gently for about 15 minutes. Check a dumpling to make sure it's cooked all the way through. Believe me; they taste as good leftover.
Notes
Nutrition
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Carol Borchardt says
I’m all about this! This is comfort food but it’s still so light! I so want to get Italian cooking lessons from you!
Frank says
Real comfort food! Your story about your mom using what she could find reminds me of my grandmother, too. Back in the days when dried red peppers were practically impossible to find, she would make her aglio e olio with black pepper instead of red. Italians are an inventive lot!
Jean | DelightfulRepast.com says
Marisa, this is one I’ve never heard of. It goes on my must-make list! Wish I had a big bowl of it right this minute!
Christine - Jar Of Lemons says
Oh my goodness, this sounds delicious! My husband would love this meal for dinner. So good!
Marisa Franca says
It’s the type of dish that everyone enjoys!!
Amy says
So many great tips in this post! These gnocchi in brodo sound so wonderful and simple and healing. I’m printing this to give it a try!
Marisa Franca says
Hello, Amy!! Let me know how you like the recipe. It’s our favorite.
Kushi says
We love gnochi. Thank you so much for sharing some important tips and new way to serve them. Your recipe sounds so delcious. Can’t wait to give this a try!
Sharon says
The broth would be great for so many recipe but then the easy gnocchi adds the special touch to this great dish.
Jenni LeBaron says
This sounds fantastic! It’s been far too long since I’ve made gnocchi and I love your unique take on it. The broth sounds wonderful and I appreciate that you’ve shared your technique.
2pots2cook says
So beautiful post; you bring back the memories of my grandmother: she used to make it for Sunday lunch since we all have gathered there at her table…… Thank you so much !!!
Kat Jeter says
I love family recipes like these that clearly have a lot of time and love put into them to bring out all of these amazing flavors. I’m really excited to try making the broth you described and those gnocchi look amazing!!!
Kitty says
This looks so soothing! I’m saving this recipe for when fall comes back around!
Jessica Robinson says
I’ve never made homemade gnocchi, but yours looks easy enough to attempt! AND so delicious!! Cannot wait to try this delicious recipe!
Ciao Chow Linda says
These look so delicious and remind me of gnocchi made with s molina and put into broth, a rcipe I learned from Domenica Marchetti. Its in the 90’s here today and tomorrow, but I’ll keep this in mind for cooler weather.
aditi says
hey, ive tried gnocchi ina curry or sauce but not broth. Am surely trying this one soon. Will try this for dinner soon. Can you please share if we may substitute the cream of wheat in this recipe.We may not get it here.
Marisa Franca says
Hello, Aditi! Yes, you can substitute farina which isn’t ground quite as fine as the cream of wheat. Look for it in an Italian store – you should be able to find it. Farina is a little cheaper than semolina.
Kathryn @ FoodieGirlChicago says
This sounds like such a flavorful dish. Thanks for sharing so many great tips and a family recipe!!
Marisa Franca says
You’re welcome, Kathryn. I do enjoy sharing our family recipes.
Marisa Franca says
Thank you, Kathryn. The dish is really loaded with flavor.
annie@ciaochowbambina says
Wow! This is a lovely soup! And I love how you share your mamma’s wisdom! Thank you!
Marisa Franca says
Thank you, Annie!! Mamma grows wiser the older I get. 😁
Brittany says
This totally reminds me of my mom’s soup dumplings! Your homemade broth sounds so stellar, it totally makes the dish!
Marisa Franca says
Thank you, Brittany! The broth is very important.
Susie says
This recipe sounds so comforting and delicious……I’m use to chicken soup with homemade drop noodles. Thanks for another comfort soup recipe .
Yes, to your question in video about filming where you stay…..We can enjoy sharing vacation time with you.
Have a safe and fun month😊. Xoxox
Marisa Franca says
Thank you, Susie!! I will make it a point to share where we are. Love and hugs to all.
Patty says
Oh Marisa your recipe brings back so many memories of eating this gnocchi in brodo while growing up, I had totally forgotten about it though. Now that I’ve got a recipe for the dumplings I need to make it for my family, will try it tonight!
Marisa Franca says
Hi, Patty! Foods do bring back memories don’t they?
Tina says
Thanks for this about roasting the meat, bones, and veggies prior to making the broth. I bet it gives the broth a full-bodied and complex flavor profile! I never even thought of preparing gnocchi in a broth soup! Looks simple and satisfying!
Marisa Franca says
Hello, Tina! For a light soup, it is so satisfying!!
Natalie says
I love that technique you use for making broth. Homemade is always the best and I do it for my family regularly. I absolutely LOVE your gnocchi recipe. I have similar family recipe for soup gnocchi but without cheese. Now I can’t wait to make this. I know my family will LOVE it!
Claire says
Oh I need this in my life.
One of the most comforting pasta dishes I know is small shapes cooked in broth and butter.
This looks like it is going to become my new favourite.
I love the fact you follow your Mumma’s recipe even down to the kraft cheese. Sometimes the things of our childhood should stay as they are 😀
Michelle says
Wow, this is such a great idea. I never thought to combine gnocchi in soup, such a great comfort dish.
Sarah says
Oh my goodness- you always make me so hungry! I want to pull up a chair in your kitchen and eat this gnocchi! Italian gnocchi in broth is AMAZING!
swathi says
This looks like ultimate comfort food, thanks or sharing it including tips too. I love to try it at home. Since it is mother’s recipe it is treasure. Always the dishes we grow up with has the feeling and taste which no one can replace. I am going to try this.
Carmy @ carmyy.com says
oooh, thanks for all these tips! I love a delicious broth and I love gnocchi but I’ve never combined the two together! This looks like it could be a staple comfort dish in my household! I can’t wait to try this!
Tina says
This is so interesting. I LOVE dumplings, in fact there isn’t one I haven’t liked. Never have I heard of making them with farina. So cool, can’t wait to try this, thanks for sharing your recipe!
Marisa Franca says
Hi, Tina! Those are the dumplings I grew up on. They’re very dear to my heart.
Sandhya Ramakrishnan says
Love that you passed your mom’s recipe to us. What a great looking dish this is. So much to learn from your post. I have never heard of this gnocchi and happy to learn a new dish!
Marisa Franca says
Hello, Sandhya! Thank you. I hope you give them a try!
Pam Greer says
Wow, there is so much information in this post!! I love all your steps to making a flavorful broth and then the steps to actually making gnocchi. I love that you used the Parmesan Cheese in the green can, that’s what we all grew up with!
Marisa Franca says
Hi, Pam!! Growing up in the middle of corn country there was no Parmigiano Reggiano. The green can was it, but it did the job.I hope you give the gnocchi a try!
Gloria says
I love homemade soup….and the traditional family recipes. This looks delicious, and I know it would taste fantastic. You can never go wrong with comfort food like this, especially when they hold memories close to your heart.
Marisa Franca says
You are so right, Gloria! And I bet you’ve got some good ones too.
Jovina says
Oh, what a lovely and delicious way to serve gnocchi. Love your recipe.
Marisa Franca says
Thank you, Jovina! I had these type of gnocchi more than the potato ones.
Jennifer Banz says
I love all of your tips for a good broth and you make gnocchi seem like I could actually make it!
Marisa Franca says
Hi, Jennifer! You can make the gnocchi — they really aren’t hard it’s a matter of feel.
Dana DeVolk says
Yuuuum, love gnoochi! This looks so good!
Marisa Franca says
Hi, Dana! If you like potato gnocchi, you’ll love these.
Pam Greer says
Nothing beats a good homemade broth! I love this simple soup!
Marisa Franca says
Thank you, Pam. Have a great weekend.
Dick Swiger says
Love your blog
Marisa Franca says
I’m glad you enjoy it. Hope you’ll be a regular visitor 🙂