Gnocchetti in brodo (3)
Instructions
Boil the spinach, drain and chop finely.
Rain pour semolina into boiling milk and cook for 10 minutes, stirring constantly.
Add the spinach in 20 g of butter then merge to semolina.
Add the egg, 2 handfuls of Parmesan, salt and pepper.
Mix well and form into balls.
Bring to a boil the stock, add the dumplings, lower the flame and cook them until they are afloat.
Serve with more grated Parmesan.
