In a saucepan, bring the water to a boil with a pinch of salt and oil.
When the water boils, add the semolina, stirring with a whisk to avoid lumps.
Cook over medium heat for about 5 to 7 minutes, stirring constantly, until the mixture pulls away from the sides of the pan.
If desired, add the egg and mix well. Transfer the dough to a work surface and let it cool.
Former les gnocchis :
- Once cold, take small portions of the dough and form cylinders about 1 cm in diameter.
- Cut the cylinders into about 2cm pieces and, if desired, run each dumpling over a fork to create lines.
Cook the gnocchi:
- Bring the broth to a boil in a saucepan. Add the meatballs and cook for 3 to 5 minutes, until they rise to the surface.
To serve:
- Drain them carefully and serve warm in bowls, adding stock and garnishing with chopped fresh parsley.