400 g/14 oz long-grain rice 4 eggs, lightly beaten 120-175 g/4-6 oz breadcrumbs • 1 litre/1 3/4 pints Meat Stock
0 g/2 oz butter, melted 50 g/2 oz Gruyère cheese, grated 50 g/2 oz Parmesan cheese, freshly grated


1.Bring a large pan of salted water to the boil, add the rice and cook for 15-18 minutes until tender. Drain well and place in a bowl. Stir in the eggs and enough breadcrumbs to make a thick mixture and season with salt and pepper.
2.Bring the stock to the boil. Shape the rice mixture into small gnocchi and add to the stock, a few at a time. and cook for a few minutes.
3.Remove with a slotted spoon, drain well and arrange on a warm serving dish. Pour the butter over them and sprinkle with the cheeses.

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