20 Carrots, turnips 10, 5 parsley, onion 10, 10 leek, butter 5, greens;
For the gnocchi: 30 semolina or flour 40, butter 5, 10 eggs, broth 60.
Carrots, turnips, parsley and onion cut into slices and lightly fry all together on fat. Put the browned vegetables in boiling broth and cook for 20 minutes at low boil.
To cook the gnocchi. In a deep saucepan pour the milk and water in an amount required for welding thick viscous porridge, add salt, fat, heat to a boil, add cereal and stir so that no lumps. After cereal swell, boil porridge on low heat, continuing to stir for about 5-10 minutes. After that, porridge to cool to about 70°, add raw eggs in 3-4 approach, mixing thoroughly after each added portion of eggs.
To cut the gnocchi using two spoons and cook in the broth cooked at low boil for 5-6 minutes. Gnocchi should float to the surface of hot soup.
When making a large amount of gnocchi, the dough to cool (for taste in the dough, you can add finely chopped greens). Roll out the dough on the table and, adding flour, rolled into the form of thin bars, some of them flattened and cut in the form of rhombuses, squares, etc. to cook gnocchi in the broth in a saucepan, keep on a water bath.
When serving, put the gnocchi in a bowl with part of the broth in which they cooked, pour the broth with vegetables and sprinkle with herbs.