40g/1/2 oz butter, softened • 1 egg, separated
12 tablespoons Parmesan cheese, freshly grated, plus extra for serving
1 tablespoon plain flour 1.5 litres/2 1/2 pints Chicken or Meat Stock


1.Cream the butter in a bowl, then stir in the egg yolk, Parmesan and flour. Mix well.
2. Beat the egg white in another bowl, then ada to the mixture with a pinch of salt. Bring the stock to the boil in a large saucepan.
3.Add the cheese mixture, 1 teaspoon at a time. When the gnocchi float to the surface, they are cooked.
4.Ladie into a soup tureen and serve with plenty of Parmesan.

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