Gnocchi Of Bread In Broth

Preparation:

Preparation: Prepare the broth: wash and clean the vegetables, cut them into small pieces, cover with a liter and a half of salted water and leave to simmer for three quarters of an hour. Meanwhile, prepare the dumplings. In a bowl mix bread, cheese, eggs, half chopped chives, salt and pepper. The compound should be of medium consistency and, if necessary, add breadcrumbs. Form the dough into small rolls about one centimeter in diameter. Cut them into many small cylinders and press them in the center with your finger. Remove the vegetables from the broth (you can eat them seasoned in salads or baked au gratin) and dip the dumplings in them. When cooked, they must all have floated to the surface. Turn off. Pour into a bowl, sprinkle with the remaining chives and serve with cheese on the side. Accompanying wines: Trentino Nosiola DOC, Colli Bolognesi Pignoletto DOC, Gravina DOC.