1 leek, trimmed and chopped 1 onion, chopped
2 celery sticks, chopped 2 carrots, chopped salt
For the gnocchi
120 g/4 oz breadcrumbs 50 g/2 oz Parmesan cheese, freshly grated, plus extra for serving
2 eggs. 1 small fresh chive chopped salt and pepper


1.For the stock, place all the vegetables in a saucepan, pour in 1.5 ltres/24 pints water, season with salt and bring to the boil.
2.Reduce the heat and simmer for 45 minutes. Meanwhile, prepare the gnocchi.
3.Mix together the breadcrumbs, Parmesan, eggs and half the chive in a bowl and season with salt and pepper. The mixture should be medium-thick so, if necessary, add more breadcrumbs.
4. Shape the mixture into 1-cm/ 1/2 inch rolls.
5.Cut into short lengths and flatten the middles slightly with your finger.
6.Strain the stock into a clean pan and return to the heat. (The vegetables can be eaten cold as a salad or baked au gratin in the oven.)
7.Add the gnocchi to the stock. When they float to the surface they are ready. Ladle into a soup tureen, sprinkle with the remaining chive and serve with Parmesan.

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