Gnocchetti of Butter in Broth

Melt the butter in a shallow pan over low heat, without letting it brown. The fat should be completely melted and clear, using a moderate heat to avoid toasted or burnt aromas.

Combine the flour with the melted butter and mix until you get a smooth base. Work the mixture on the heat sweet until it has no lumps and reaches a compact consistency, similar to a soft dough.

Pour some cold broth into the shallow pan and mix thoroughly. Continue adding it as needed to obtain a thick, uniform dough, free of any dry flour. Mix until the mixture is smooth and consistent.

Transfer the mixture and let it cool completely before incorporating the eggs. Wait until it cools off: an overly hot base could alter the consistency of the dough and make it harder to mix.

Add the Parmigiano Reggiano grated cheese and a pinch of nutmeg, then add the whole eggs one at a time. Mix each egg with a fork until you get a mixture uniformly before adding the next. Finally, season with salt.

Take small portions of dough and shape gnocchetti Regular. Keep them small and similar in size, so they cook evenly and stay soft without falling apart.

Bring the meat broth to the boil and immerse the gnocchetti Cook them a few at a time for a few minutes, maintaining a steady but not excessively violent boil. When they are cooked and firm, remove them or serve them directly in the broth.

Distribute the gnocchetti Pour the soup into the bowls with their boiling broth and serve immediately. Garnish, if desired, with additional grated cheese, which enhances the savory flavor and enriches the soup's surface.