This clear chicken broth is a Tuscan specialty, made hearty with the addition of plump, spinach-flecked ricotta gnocchi. Add the shredded chicken left over from the stock if you want to make it even heartier. Serve the broth scattered with plenty of grated Parmigiano-Reggiano and a sprinkle of nutmeg.
- 300 gm spinach (about 1 bunch), trimmed
- 1 cup flat-leaf parsley (firmly packed)
- 450 gm firm ricotta
- 1 egg, beaten
- ¼ tsp finely grated nutmeg, plus extra to serve, to taste
- 40 gm plain flour, plus extra for dusting
- 30 gm finely grated Parmigiano-Reggiano, plus extra to serve
- 1.25 litres <b><u><a href='http://www.gourmettraveller.com.au/chicken-stock-brodo-di-pollo.htm'>chicken stock</a></b></u> (5 cups)
- 1Blanch spinach and parsley until just wilted (30 seconds), drain, refresh under cold running water, then squeeze out all excess water. Process in a food processor until finely chopped, transfer to a bowl, add ricotta, egg and nutmeg, season to taste and mix well. Gently stir through flour and Parmigiano-Reggiano, adjust seasoning to taste, then roll a heaped teaspoon of ricotta mixture into an oval shape, dust in flour and add to a saucepan of simmering water over medium heat. (If it holds its shape and rises to the surface, the consistency is correct. If not, add a little more flour and test again). Roll heaped teaspoons of ricotta mixture into ovals, dust lightly in extra flour, shaking off excess flour, and place in a single layer on a flour-dusted tray
- 2Bring stock to the simmer in a large saucepan over medium-high heat and season to taste. Add dumplings in batches, cook until they rise to the surface (1-2 minutes), remove with a slotted spoon and divide among warmed serving bowls. Ladle over stock, scatter with Parmigiano-Reggiano and nutmeg to taste and serve hot.