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First course

Semolina gnocchi in broth


  • 800 gr of beef
  • 2,5 litres of water
  • A carrot
  • A celery stalk
  • A golden onion
  • 4/5 parsley stems
  • A couple of cherry tomatoes
  • Coarse salt
  • 160 gr of semolina
  • 2 eggs
  • 40 gr of butter
  • 50 gr of Parmesan cheese
  • A grated nutmeg
Semolina gnocchi in broth


  • Time: long


  • Semolina gnocchi in broth
  • Semolina gnocchi in broth


  • Average


Wash the meat and put it with the smells in a pot with cold salted water. Bring to a boil and foam, so as to remove all impurities. Let it quiver for two hours, often foaming.

Turn on the Freddy in positive blast chilling with a high pan inside. When it has reached 3°C pour the broth with the meat into the pan, filtering it through a strainer a filter of tea paper coffee to retain all impurities, and leave for a few minutes (you can separate the meat from the broth using two different trays, so as to shorten the cooling times). When the broth is cold remove the layer of fat that will be formed on the surface. 

Knead the semolina with the soft butter, the egg and the parmesan. If they are too boiled add a little broth. Bring a liter of broth to boil and with the help of two teaspoons make small dumplings, calculating that with cooking their volume will double. Cook for about 10 minutes and let stand for about 5 minutes. If you want to serve them with a clear broth, bring to a boil the new broth and transfer the gnocchi. Serve hot.


You can keep the broth so cut down for a couple of days in the refrigerator. If you have vacuum containers the storage time will be extended further. 

If you want to keep it longer, cut it down in small containers so you can reuse it for risotto soup. Excellent idea to distribute it in small ice containers, so you always have a broth available to stretch a sauce, to dilute a sauce, to bring to final cooking a preparation too dry for a thousand other uses.