Ham gnocchetti in broth

Ingredients

• 120 gprosciutto crudo
• 4bread rolls
• 2eggs
• 100 gbutter
• as neededmilk
• as neededmeat broth
• to tastesalt

Instructions

1. 1

   Soak the bread

   Remove the crusts from the rolls, break the bread into small pieces and moisten it with milk.

2. 2

   Squeeze the bread

   Once the bread is soft, squeeze out the excess milk and put it in a bowl.

3. 3

   Beat the butter

   Beat the butter until light and fluffy, then combine it with the bread.

4. 4

   Add ham and eggs

   Finely chop the ham. Beat the egg yolks and whip the egg whites until stiff, then add all three to the bread mixture.

5. 5

   Shape the dumplings

   Gently mix everything together and shape it into small gnocchetti.

6. 6

   Cook in broth

   Drop the gnocchetti into boiling broth and cook for 5 minutes.

7. 7

   Serve straight away

   Serve the gnocchetti immediately.

What are ham gnocchetti?

Gnocchetti means small dumplings, and these are made from softened bread rather than potato. Bread-based dumplings appear in several Italian regional cooking traditions, where they make good use of stale bread.

This version combines bread with prosciutto crudo, butter and eggs, then cooks the dumplings in meat broth. The whipped egg whites help keep the mixture light, while the broth brings the dish together as a warming first course.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 14g protein, 36g carbs, 22g fat.

The bread supplies most of the carbohydrates, while butter contributes much of the fat and saturated fat. The ham, eggs and bread all add protein; broth and cured ham can contribute a substantial share of the salt. Pair a bowl with green vegetables or salad for a more balanced plate.

Choosing the bread and ham

Bread rolls: Slightly stale rolls work well because they absorb milk without becoming mushy too quickly. Remove the crusts as directed so the dumplings have a more even texture.

Prosciutto crudo: Chop it very finely so it spreads through the mixture and does not make the dumplings difficult to shape. As the ham and broth can both be salty, season cautiously.

Getting the mixture right

Milk: Add enough to soften the bread, then squeeze out the excess before mixing. Bread that is too wet can leave the mixture loose and hard to form.

Eggs: Separate the yolks and whites, beat the yolks, and whip the whites until stiff. Fold everything together gently to preserve some of the air in the whites.

Shaping and cooking

Shape: Form small, similar-sized dumplings so they cook at roughly the same rate. Handle the mixture gently rather than compacting it firmly.

Broth: Bring the meat broth to a boil before adding the gnocchetti, then cook them for 5 minutes. Follow the stated cooking time and serve promptly while they are tender.

Serving the broth

Serve the gnocchetti hot in their broth as a first course. A simple green salad or cooked green vegetables alongside can add freshness and make the meal more balanced.

Have bowls ready before the dumplings finish cooking, as the recipe calls for serving them straight away.

Recipe notes & tips

• Use rolls that are a little stale so they absorb the milk without falling apart.
• Squeeze the softened bread well before adding the other ingredients.
• Chop the prosciutto finely for an even mixture and easier shaping.
• Fold in the whipped egg whites gently to keep the mixture from becoming dense.
• Taste the broth before adding salt, since the ham and broth may already be well seasoned.
• Shape the gnocchetti before bringing the broth to a boil so they are ready to cook at once.

Variations

• Add herbs: Mix a little finely chopped parsley into the bread mixture for a fresh note.
• Use another cured ham: Substitute another finely chopped cured ham if prosciutto crudo is unavailable.
• Change the broth: Use vegetable broth for a different flavour, while keeping in mind that it changes the traditional meat-broth character.
• Add nutmeg: Grate a small amount into the mixture for gentle warmth.
• Serve with greens: Add cooked leafy greens to the bowl for a more substantial serving.

Common mistakes to avoid

• Leaving the bread too wet: Squeeze it well after soaking so the dumplings hold their shape.
• Using large pieces of ham: Chop the prosciutto finely so it distributes evenly through the mixture.
• Overmixing: Combine the ingredients gently after adding the egg whites to avoid losing their air.
• Making uneven dumplings: Shape them to a similar size so they cook consistently.
• Adding dumplings to cool broth: Bring the broth to a boil first so the cooking time begins as intended.
• Letting them sit after cooking: Serve promptly, as the dumplings are best straight from the broth.

How to store

For the best texture, serve the gnocchetti as soon as they are cooked. If needed, refrigerate leftovers in their broth in a covered container for up to 2 days, then reheat gently until piping hot; the dumplings may soften as they stand.

Frequently asked questions