Ingredients FOR THE HAM STOCK
- 200 g ham scraps
- 1 roasted onion
- salt
Ingredients FOR BREAD GNOCCHI
- 200 g dry bread without crust
- 80 g ricotta
- 70 g diced raw ham
- 50 g Parmigiano Reggiano Dop
- 1 egg
- 1 yolk
- flour
- parsley
- mint
- garlic
- milk
- salt
- pepper
FOR THE HAM STOCK
Simmer for 2 hours the ham scraps in 1 liter and 200 g of water together with the roasted onion. At the end of cooking, strain the broth and season with salt.
FOR BREAD GNOCCHI
Cut diced the bread and soak in cold water (150 g) and milk (150 g) until softened. Squeeze it and add the ricotta, the ham, the grated Parmesan cheese, the egg and the yolk, 1 teaspoon of chopped parsley and 1 tablespoon of chopped mint. Also add a little flour, about 60 g, to help you knead, salt and pepper.
Formed the gnocchi with the help of two spoons, immediately immerse them in water to a not too lively boil and cook until they come to the surface.
Drain them and arrange them on a baking sheet lined with baking paper. Season them
with a drizzle of oil and salt and finish cooking in the oven at 180 ° C for 5 minutes.
Serve them with the hot ham broth, garnished with whole aromatic herb leaves.
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