Nonna Erminias Farina Gnocchi

• 12 cups chicken or other poultry broth, preferably homemade
• 1 large egg
• 2 tablespoons very soft butter
• 1/4 teaspoon salt, or as needed
• 1/2 cup farina (cream-of-wheat cerealnot instant), or more as needed
• Freshly grated Grana Padano or Parmigiano-Reggiano, for serving
• A wide 4-quart saucepan for cooking the gnocchi
• Another saucepan, 4-to-5-quart capacity, for the finished soup

1. Pour 6 cups of the broth into the wide saucepan, cover, and bring to a boil, then lower heat to keep broth at a gentle simmer.
2. Crack the egg into a small mixing bowl, and beat with a fork just to break it up.
3. Drop in the butter and salt, and mix and mash together until completely blended, with no lumps of butter.
4. Beat in the 1/2 cup farinaor more if neededstirring vigorously, to make a stiff, moist dough.
5. Uncover the simmering broth and dip a teaspoon in, to moisten it.
6. Scoop up a rounded teaspoonful of gnocchi dough, and drop it into the broth.
7. Scoop up and shape all the dough into gnocchi; keep the broth simmering as you drop in the gnocchi (and dip in the spoon now and then, if the dough sticks).
8. The gnocchi will sink at first, then rise to the surface after a few minutes.
9. Stir gently so they dont stick to each other or the bottom of the pot.
10. When all the gnocchi are in the pan, set the cover ajar and adjust heat to maintain the gentle simmer.
11. Cook for 30 minutes, until the gnocchi have expanded and are soft and cooked through, stirring occasionally.
12. Turn off the heat, and let the gnocchi rest in the broth for at least 15 minutes, or until you are ready to serve.
13. Heat the remaining 6 cups of broth in another saucepan.
14. Scoop the gnocchi out of their cooking broth and into the fresh, hot broth.
15. If you wish, skim the surface of the cooking broth to remove some or all of the fat released by the gnocchi (it does have good flavor, though).
16. Pour the cooking broth through a fine sieveto remove any bits of doughinto the pan with the gnocchi and fresh broth, and heat to a simmer.
17. Serve hot in warm soup bowls, with four or more gnocchi per portion.
18. Pass grated cheese for sprinkling on the soup.

chicken, egg, butter, salt, serving, another saucepan

Taken from www.epicurious.com/recipes/food/views/nonna-erminia-s-farina-gnocchi-384255 (may not work)