In a saucepan, bring the water to a boil with a pinch of salt and the olive oil.
When boiling, gradually add the semolina, whisking constantly to prevent lumps.
Cook over medium heat for 5–7 minutes, stirring continuously, until the mixture pulls away from the sides of the pan.
If desired, add the egg and mix thoroughly. Transfer the dough to a work surface and let it cool.
2. Form the Gnocchi
Once cooled, take small portions of dough and roll into cylinders about 1 cm in diameter.
Cut the cylinders into 2 cm pieces.
Optional: Roll each piece over a fork to create classic gnocchi ridges.
3. Cook the Gnocchi
Bring the broth to a boil in a saucepan.
Add the gnocchi and cook for 3–5 minutes, until they float to the surface.
