Dish

Gnocchi di pane in brodo

Gnocchi di pane in brodo is made by mixing stale bread with eggs, Parmesan cheese, and herbs such as parsley and thyme. The mixture is then formed into small dumplings and boiled in a pot of chicken broth until cooked through. Gnocchi di pane in brodo is often served with a sprinkle of Parmesan cheese and a drizzle of olive oil.

European cuisine› Mediterranean cuisine› Italian cuisine

Dumplings

Origins and history

Gnocchi di pane in brodo is a traditional dish from the Emilia-Romagna region of Italy. It is often served during the winter months and is a popular dish for family gatherings.

Dietary considerations

Gnocchi di pane in brodo is suitable for omnivores and is a good source of protein and carbohydrates. It may be unsuitable for those on a low-sodium diet due to the high sodium content of some chicken broths. It contains allergens such as wheat and dairy due to the use of bread and Parmesan cheese. It is high in calcium and vitamin D due to the Parmesan cheese.

Variations

There are many variations of Gnocchi di pane in brodo, including those made with different types of bread or herbs. Some versions are also made with a filling of meat or vegetables for added flavor.

Presentation and garnishing

Gnocchi di pane in brodo can be presented in a large soup bowl and garnished with fresh herbs or a sprinkle of Parmesan cheese.

Tips & Tricks

When making Gnocchi di pane in brodo, be sure to use stale bread to ensure a firm texture for the dumplings. If you prefer a more flavorful broth, you can add vegetables such as carrots, celery, and onions to the chicken broth.