Semolina gnocchi in broth (Gnocchi de gries)

"I like to put lemon zest in the gnocchi dough, which is not traditional, but gives a lovely balanced taste. I use home-made chicken broth for this dish, but feel free to use vegetable stock for a vegetarian version."

Ingredients

• 1 egg, separated
• sea salt
• 40 g unsalted butter, at room temperature
• 60 g (½ cup) semolina
• 25 g (¼ cup) grated parmesan, plus extra to serve, if desired
• ¼ tsp ground or grated nutmeg
• zest of ½ small lemon
• 1.25 litres good-quality chicken stock (preferably homemade)

Instructions

1. In a bowl, whisk the egg white and a pinch of salt until medium peaks form. Set aside.
2. Place the egg yolk, butter, semolina, parmesan, nutmeg and lemon zest in a bowl. Mix with a spoon for several minutes, or until well combined; the mixture will be fairly dry. In batches, carefully fold in the whisked egg white until well combined. Add salt to taste.
3. Place the stock in a large saucepan over medium heat and add salt to taste. Bring to the boil, then reduce to a simmer.
4. Use two teaspoons to help you shape heaped teaspoons of the semolina mixture into small quenelles. They do not need to be perfect; this is a rustic dish. Carefully drop the quenelles into the broth as you make them. They increase in size as they cook and absorb the broth, so don't make them too big.
5. Once you have made all the dumplings and they are in the broth, simmer for a further 10 minutes, or until they are firm, plump and cooked through.
6. Serve immediately in small soup bowls, with a little of the broth and extra parmesan if you like.

Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.

"I like to put lemon zest in the gnocchi dough, which is not traditional, but gives a lovely balanced taste. I use home-made chicken broth for this dish, but feel free to use vegetable stock for a vegetarian version."