Capunsei Mantovani

Method

1. In a small pot, heat vegetable broth with butter until the butter melts and the broth is hot. Turn off the heat and let cool slightly.
2. Finely chop a small amount of parsley with a tiny bit of garlic. Set aside.
3. In a mixing bowl, combine breadcrumbs, the chopped parsley and garlic, grated nutmeg, salt, and pepper.
4. Add the warm broth with butter to the dry mixture and mix well.
5. Add grated Grana Padano cheese and mix thoroughly.
6. Beat one egg and incorporate it into the mixture until a firm dough forms. Adjust with a little breadcrumbs if too soft or a bit more egg if too dry.
7. Let the dough rest for about half an hour.
8. To shape the capunsei, take small pieces of dough, roll into balls, then flatten and shape into pointed ovals (like gnocchi).
9. Roll the shaped capunsei in breadcrumbs to prevent sticking.
10. For the sauce, melt butter with fresh sage leaves in a small pot.
11. Bring a large pot of salted water to a boil.
12. Drop the capunsei into the boiling water. They are ready when they float to the surface.
13. Remove the cooked capunsei with a slotted spoon and transfer them to a dish. Spoon some melted butter and sage over them.
14. Serve immediately, sprinkled with additional grated Grana Padano.