Semolina quenelles for soup

1. 

chicken egg 1 pc • semolina 1.75 oz (50 g)

Mix the eggs with semolina in a bowl to medium thick mash. Let it rest for 10 minutes .

2. 

water 1.05 quart (1000 ml) • veggie salt 1 tsp

Bring the water and vegetable salt to boil.

3. 

Put the teaspoon in the water and create the gnocchi from the dough.

4. 

Put the gnocchi into hot water and cook for about 8 minutes. Then cover them and leave the gnocchi in water at least 15 minutes. Don't remove gnocchi from the water until you will serve them in the soup.