Article content
What to put into beef or chicken broth? Strips, frittata noodles, rolls, sediments, liver or perhaps semolina dumplings? It is the latter-mentioned semolina dumplings or gnocchi that children and adults love as a soup thickener, but how to prepare them so they taste truly perfect? A simple trick from our grandmothers is enough and they will taste delicate, won’t resemble cannonballs nor fall apart before serving. Moreover their preparation is so easy!
Ingredients
What will you need to prepare soft semolina dumplings with a perfect texture and excellent taste?
- eggs – 2-3 pcs
- semolina – 7 tablespoons
- baking soda – 1 tablespoon
- oil – a few drops
- salt
Preparation
Prepare a deep bowl and crack 2-3 eggs into it depending on how many semolina dumplings you want to make. Gently beat the eggs with a few drops of oil, salt sufficiently and add the baking soda.
Whisk the eggs so that too much foam does not form and then gradually add the semolina by the spoon, stirring continuously until a thick but smooth dough forms. Now let the dough rest in the bowl in a cool place, ideally in a pantry or larder.
After an hour mix a little broth into the dough; without this step the dumplings could fall apart during cooking because they would absorb too much water while finishing cooking.
Semolina dumplings can be cooked in salted water or directly in the broth and then placed into hot soup, where it is good to let them stand for about 20 minutes before serving.
Try gnocchi with spring chives
You can vary the dumpling preparation and cook semolina gnocchi with chives. The procedure is the same, just replace the oil with butter and add finely chopped spring chives to the dough. Boil in salted water or broth and serve in hot soup. Gnocchi are not only suitable for broths, but they also have their indispensable place in vegetable soups, especially tomato, pea or carrot.
