Italian Gnochetti Soup
Author: Yvonne Cornell
Serves 4
  • Broth:
  • 2 carrots, cut into large chunks
  • One 3½-pound chicken, cut into 8 pieces OR 1-2 pounds of leftover bones
  • 1 rib of celery, cut into large chunks
  • 1 medium onion, unpeeled, quartered
  • ½ teaspoon kosher salt, plus more to taste
  • 1 bay leaf
  • 2-3 garlic cloves, optional (smashed)
  • Dumplings:
  • ½ cup semolina flour
  • 2 tablespoons softened unsalted butter or vegan substitute
  • 1 large egg
  • 4 tablespoons grated parmesan cheese, plus more for serving
  • Large pinch of kosher salt
  • Freshly grated nutmeg, to taste
  • Chopped parsley or chervil, for garnish
  1. Bring broth ingredients and 9 cups water to a boil in a large pot. Reduce heat to low; simmer, skimming occasionally, 1 hour 15 minutes. Let cool for at least 1 hour.
  2. Strain through a fine mesh strainer. Cool and skim fat from the broth. You should have 7–8 cups. Return to a clean pot over high heat and reduce by half. Season to taste with salt. Keep hot.
  3. Meanwhile, combine flour, butter, and egg in a small bowl; mix thoroughly. Add 4 tablespoons parmesan, salt, and nutmeg. Mix well to form a soft dough. Let rest for 15 minutes.
  4. Bring a small pot of salted water to a boil. Using damp hands, pinch off teaspoon-sized pieces of dough and drop into the water. Keeping water at a strong simmer, cook dumplings until nearly white in the center and cooked through, 15–20 minutes.
  5. Using a slotted spoon, remove dumplings from water. Place 4 or 5 in each of 4 heated bowls. Ladle broth over top, top with herbs, and serve with parmesan on the side.
Recipe by Yvonne Cornell at