📝 About This Recipe
A sophisticated evolution of Northern Italian comfort food, this dish replaces the heavy sauces of traditional gnocchi with a crystal-clear, soul-warming broth. These hand-rolled ricotta gnocchi are remarkably light, designed to float like clouds in a deeply savory 'Brodo d'Oro' infused with Parmesan rinds and aromatic herbs. It is the ultimate restorative meal, offering a delicate balance of creamy textures and complex, umami-rich liquid gold.
🥗 Ingredients
The Golden Broth (Brodo d'Oro)
- 2 lbs Chicken carcass or wings (high-quality organic chicken for best flavor)
- 1 large Yellow onion (halved, skin left on for color)
- 2 medium Carrots (scrubbed and cut into large chunks)
- 2 pieces Celery stalks (with leaves)
- 1 large piece Parmigiano-Reggiano rind (approx 3-4 inches; adds incredible depth)
- 1 teaspoon Black peppercorns (whole)
- 10 cups Cold water (always start with cold water)
Ricotta Gnocchi
- 16 oz Whole milk ricotta cheese (drained in cheesecloth for at least 2 hours)
- 1 cup All-purpose flour (plus extra for dusting)
- 1 large Egg (lightly beaten)
- 1/2 cup Grated Parmigiano-Reggiano (finely grated)
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon Nutmeg (freshly grated is essential)
For Serving
- 2 tablespoons Fresh chives (finely minced)
- 1 drizzle Extra virgin olive oil (high-quality finishing oil)
- 1 pinch Flaky sea salt (for the final touch)
👨🍳 Instructions
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1
Begin the broth: Place the chicken, onion, carrots, celery, and peppercorns in a large stockpot. Cover with 10 cups of cold water.
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2
Bring the pot to a very slow simmer over medium heat. Use a skimmer or spoon to remove any grey foam that rises to the surface during the first 20 minutes.
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3
Add the Parmigiano rind. Reduce heat to low and let the broth barely bubble for 2.5 to 3 hours. The liquid should reduce by about a third and become deeply aromatic.
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4
While the broth simmers, prepare the gnocchi dough. In a large bowl, combine the well-drained ricotta, beaten egg, grated Parmigiano, salt, and nutmeg. Mix gently until uniform.
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5
Sift the flour over the ricotta mixture. Using a spatula or your hands, fold the flour in until a soft, slightly sticky dough forms. Do not overwork, or the gnocchi will become tough.
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6
Turn the dough onto a well-floured surface. Divide into 4 portions. Roll each portion into a long rope about 1/2 inch thick.
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7
Cut the ropes into 3/4-inch pillows. If desired, roll them over a gnocchi board or the tines of a fork to create ridges that catch the broth.
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8
Place the formed gnocchi on a baking sheet lined with parchment paper and dusted with flour. Refrigerate until ready to cook.
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9
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Season the clear broth with salt to taste.
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10
Bring the strained broth back to a gentle simmer. Do not let it reach a rolling boil, as this can break the delicate gnocchi.
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11
Carefully drop the gnocchi into the simmering broth in batches. They will sink at first, then rise to the surface when cooked, which takes about 2-3 minutes.
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12
Once the gnocchi float, let them cook for an additional 30 seconds to ensure the centers are set, then turn off the heat.
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13
Ladle 5-7 gnocchi into warmed shallow bowls, then fill with the hot broth.
💡 Chef's Tips
Drain your ricotta overnight if possible; the drier the cheese, the less flour you need, resulting in lighter gnocchi. Never let the broth boil vigorously after straining, or it will become cloudy. If the dough is too sticky to handle, add flour one tablespoon at a time, but remember that a wetter dough makes a more tender dumpling. You can freeze the raw gnocchi on a tray and then transfer to a bag; cook them directly from frozen in the simmering broth. Always use the Parmigiano rind—it is the 'secret ingredient' that provides a savory back-note you can't get from salt alone.
🍽️ Serving Suggestions
Serve with a crisp, dry Italian white wine like a Gavi or Soave Classico. Accompany with a side of crusty ciabatta bread rubbed with a raw garlic clove. A simple arugula salad with lemon vinaigrette provides a bright contrast to the rich broth. For an extra touch of luxury, shave fresh black truffles over the bowl just before serving. Offer extra finely grated Parmigiano-Reggiano at the table for guests to sprinkle as they please.