Gnocchetti with ham

Ingredients

• 125 gprosciutto crudo
• 125 gbutter
• 5bread rolls
• 3egg yolks
• 2egg whites
• as neededmilk
• as neededmeat stock
• to tastesalt

Instructions

1. 1

   Soak the bread

   Remove the crusts from the rolls, cut the bread into small pieces and soak them in milk.

2. 2

   Squeeze the bread

   Leave the bread to soften, then squeeze out the excess milk.

3. 3

   Whip the butter

   Beat the butter until fluffy, then spoon it over the bread.

4. 4

   Add the ham

   Mix everything together, then add the trimmed, finely chopped prosciutto.

5. 5

   Season and add yolks

   Season with salt and mix in the egg yolks.

6. 6

   Fold in whites

   Mix thoroughly, then fold in the egg whites, beaten until stiff.

7. 7

   Shape dumplings

   Shape the mixture into small gnocchetti and place them on a floured tray.

8. 8

   Cook in stock

   Bring the meat stock to the boil, add the gnocchetti and cook for 5 minutes.

What are gnocchetti with ham?

Gnocchetti means small dumplings, and this Italian version is made from softened bread rather than potatoes. The bread is combined with butter, eggs and cured ham, then cooked in meat stock.

The recipe turns simple rolls into a rich, tender first course. Squeezing the soaked bread and folding in the whipped egg whites help keep the mixture light enough to shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 34g protein, 35g carbs, 34g fat.

Bread supplies most of the carbohydrates, while butter contributes much of the fat; the ham and eggs provide protein as well as additional fat. Serve a moderate portion with vegetables or salad to add freshness and balance the meal.

Choosing the ingredients

Bread rolls: Use rolls with a crumb that softens well when soaked. Removing the crusts helps the mixture become more uniform.

Prosciutto: Trim away visible excess fat and chop the ham finely so it is distributed throughout the dumplings.

Milk and stock: The recipe gives no fixed quantities, so add only enough milk to soften the bread and prepare enough stock to cook the dumplings.

Getting the mixture right

Soaked bread: Let the pieces soften before squeezing them. Press out excess milk so the mixture is not too wet to shape.

Egg whites: Beat them until they hold stiff peaks, then fold them in gently. This incorporates air without knocking it all out.

Shaping and cooking

Small shapes: Make the gnocchetti evenly sized so they cook at roughly the same rate. The recipe specifies a floured tray for holding them before cooking.

Boiling stock: Add the dumplings only once the stock is boiling, and cook them for 5 minutes as directed. Handle them gently when transferring them to the pot.

Serving the dumplings

Serve the gnocchetti hot with some of the cooking stock, as a simple first course. A modest portion alongside vegetables or a crisp salad balances the meal with freshness.

Timing and preparation

The recipe does not give an overall preparation time, and the bread needs time to soften in the milk. You can chop the ham while it soaks, then shape the mixture shortly before cooking.

The stated cooking time is 5 minutes once the dumplings go into boiling stock. Keep the stock ready so the shaped gnocchetti do not have to wait.

Recipe notes & tips

• Squeeze the soaked bread well to keep the mixture easy to shape.
• Chop the prosciutto finely so each dumpling gets an even share.
• Beat the egg whites until stiff before folding them into the mixture.
• Shape the dumplings to a similar size so they cook evenly.
• Keep the stock at a boil when adding the gnocchetti.
• Cook the dumplings for the recipe's specified 5 minutes.

Variations

• Fresh herbs: Add finely chopped parsley to the mixture for a fresh note.
• Parmesan: Mix in a little grated Parmesan for a savoury variation.
• Different ham: Use another finely chopped cured ham if prosciutto crudo is unavailable.
• Vegetable side: Serve with seasonal vegetables for a more complete plate.
• Richer serving: Ladle extra hot stock over the gnocchetti at the table.

Common mistakes to avoid

• Leaving the bread too wet: Squeeze it after soaking so the mixture can hold its shape.
• Using large ham pieces: Chop the prosciutto finely for a more even mixture.
• Deflating the egg whites: Fold them in gently after beating to stiff peaks.
• Making uneven dumplings: Shape them to a similar size for consistent cooking.
• Adding them to cold stock: Wait until the stock is boiling before cooking the gnocchetti.
• Overcooking: Follow the stated 5-minute cooking time.

How to store

These gnocchetti are best served freshly cooked. Refrigerate leftovers promptly in a covered container and use within 2 days; reheat gently in hot stock until piping hot, taking care not to break them up.

Frequently asked questions