Gnocchetti of Gries (semolina)

Name: Gnocchetti di Gries (semolino)
Cook time: 15 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; ½ litro di brodo; 120 g di gries (semolino); 60 g di burro; 1 uovo intero sale

Gnocchetti di Gries (semolino)

Gnocchetti soft of semolina and butter, cooked gently in hot broth.

4 servings

Easy

Trentino Alto Adige

EasyTrentino Alto Adige

The gnocchetti Gries are a broth preparation with a soft and delicate consistency, suitable for a first course warm and substantial. The base of semolina, butter and egg create a simple dough, in which the fat makes the bite more velvety while the broth complements the flavor with balance. Cooking requires particular attention: the liquid must remain hot and just simmering, not boiling forcefully, to allow the gnocchetti to firm up without falling apart. The final resting directly in the broth helps stabilize the consistency and make them more uniform on the palate. The recipe is considered a traditional Trentino preparation.

Instructions

Voice reading

8 steps · natural Italian voice

Whip the butter

Work the butter with a tablespoon until it becomes soft and creamy. The consistency must be smooth, without any hard or liquid parts, so that it can properly incorporate the egg and the semolina.

Incorporate the egg

Add the whole egg to the worked butter and mix until you get a mixture uniform. Add a pinch of salt and continue working until no visible streaks of salt remain. egg white or yolk.

Join the semolina

Pour the semolina into the mixture little by little, stirring to distribute it evenly. The mixture should become firm and malleable, without visible lumps. When the semolina it is completely absorbed, stop processing.

Let the dough rest

15 min

Let it rest the mixture for 15 minutes. During this break the semolina absorbs the moisture from the egg and butter, making the dough more stable; at the end it should be compact, but still workable with a teaspoon.

Heat the broth

Bring the broth to a boil, keeping it just simmering: the surface should show a slight movement, without a lively boil. This temperature allows the gnocchetti to cook gradually and reduces the risk of them breaking during cooking.

Form the gnocchetti

Take small portions of dough with a teaspoon and shape them directly over the hot broth, letting them fall into the liquid. Keep them of regular size, so that the gnocchetti they will be able to cook at the same time.

Cook in broth

15 min

Cook them gnocchetti for 15 minutes in the broth kept at a gentle simmer. Make sure the liquid does not reach a rapid boil and that the gnocchetti remain intact while they firm up.

Let it rest and serve

10 min

Turn off the heat and let the gnocchetti Simmer in the broth for another 10 minutes. This will allow the consistency to settle completely; then serve them hot, along with their broth.

Chef's Tips

Keep the broth simmering gently, never at a lively boil: the gnocchetti they will remain compact and will cook without falling apart.