40 g soft butter
1 egg with yolk and white separated
1 1/2 tablespoon freshly grated parmesan and a little more to serve
1 tablespoon flour
1.5 liters of chicken or beef broth
Flatten the butter in a bowl and add the egg yolk, parmesan and flour. Mix well.
Beat the egg whites in a separate bowl and incorporate the previous preparation with a pinch of salt.
Bring broth to a boil. Gradually add the cheese mixture to the broth in teaspoon increments.
When the gnocchi rise to the surface, there are ready. Then, transfer the soup into bowls and serve accompanied by Parmesan.