Cooking time: 80 min.

INGREDIENTS

BOUILLON:
Chicken 0.5 pcs.
Bulb-turnip 1 pc.
Carrot 1 pc.
Tomato 1 pc.
Apple 1 pc.
Paprika 1 tsp.
Cayenne pepper 0.5 tsp.
Dried basil 2 pinches
Black peppercorns 5 pcs.
Allspice 2 pcs.
Bay leaf 2 pcs.
GNOCHI BUNS:
Large potatoes 4 pcs.
Canned red beans 200 gr.
Large egg 1 pc.
Flour about 1.5 cups.
Parmesan cheese grated 1 handful.
Worcestershire sauce 0.5 tsp.
Pepper freshly ground.
Sea salt.
To serve herbs and sea salt.

HOW TO COOK

To begin with, cook the broth and potatoes until tender … all in different saucepans.

Potatoes will boil faster, we cool them, then peel them.

Next, grate it on a coarse grater, and parmesan on a fine grater … mix, add salt, flour, Worcestershire, pepper, egg and beans.

Mix everything well and sculpt gnocchi-buns-tortillas.

Wet your hands in cold water, it is more convenient to sculpt.

From the finished broth we take out the chicken, vegetables and fruit.

Vegetables and fruit can be thrown away, and the chicken can be disassembled … the bones in the scrap, and the meat back in the broth.

Gently put the gnocchi into the broth, bring to a boil, make a minimum fire … taste for salt, add salt if necessary.

And cook … 5 minutes.

Then add greens and in plates.

Sprinkle with herbs…sea salt…serve.

BON APPETIT!!!