Category: grains
My mother, Grandma Erminia, was the expert maker of gnocchetti di gris. I would be busy in the kitchen, prepping all the vegetables for the soup and at the stove pulling it together, while she would sit at the kitchen table with a bowl between her knees, mixing the egg, cheese, and farina flour and deftly shaping the mixture into gnocchetti, her hands moving at the speed of light. The process for her was pure muscle memory; she had made them her whole life. It was a pleasure to watch. I now make the gnocchetti di gris myself. They are easy, and all you need is a good stock or soup to cook them in. I sometimes cook them like pasta, in boiling salted water. When they boil up and are tender, I fish them out with a spider strainer, set them in a bowl, cover them with plastic wrap, and add them to the hot stock to reheat and serve.
Italian
