List of Ingredients
- FOR THE HAM STOCK
- 7 OZ. of ham scraps
- 1/2 of roasted onion
- salt
- FOR THE BREAD DUMPLINGS
- 7 OZ. of dry bread, crust removed
- 3 OZ. of ricotta
- 3 OZ. of prosciutto, cubed
- 2 OZ. of Parmigiano Reggiano DOP, grated
- 1 of large egg
- 1 of yolk
- 1 TSP. of parsley, chopped plus extra leaves to garnish
- 1 TBSP. of mint, chopped plus extra leaves to garnish
- 3/4 CUP of milk
- salt
- pepper
- 1/2 CUP of all-purpose flour
Method
FOR THE HAM STOCK
Boil the ham scraps for 2 hours in 5 cups water with the roasted onion. Strain the broth and salt to taste.
FOR THE BREAD DUMPLINGS
Preheat the oven to 355°F and bring water to a gentle boil in a large pot.
Cut the bread into 1/2" cubes and soak in 3/4 cup water and 3/4 cup milk until softened. Squeeze out excess liquid and add the ricotta, prosciutto, Parmigiano Reggiano, egg and yolk, chopped parsley and chopped mint. Add 1/2 cup flour, a pinch of salt and pepper and knead well.
Form the gnocchi with the help of two spoons. Immerse immediately in gently boiling water and cook until they come to the surface. Drain and place on a baking tray lined with parchment paper. Season with a little oil and salt and bake in the oven for 5 minutes. Serve with the hot ham broth and garnish with whole herb leaves.