Gnocchi Soup Soup Recipes Sanjeev Kapoor Khazana

A creamy comforting Italian soup where the soft gnocchi is simmered in a rich, luxurious stock making it perfect for a cozy winter night.

GNOCCHI SOUP

Ingredients

Gnocchi
2 medium potatoes, boiled, and peeled
cup refined flour (maida)
1 egg yolk
Salt to taste
Black pepper powder to taste
Olive oil for drizzling
Rice flour for dusting
Soup
2 tbsps olive oil + for drizzling
5-6 garlic cloves
1 medium onion, roughly chopped
4-5 celery sticks (2 inch each)
1 small carrot, peeled and roughly chopped
1 cups tinned tomatoes
Salt to taste
Black pepper powder to taste
3 cups vegetable stock
1 tbsp sugar
5-6 fresh basil leaves + for garnish
Fresh cream for drizzling
Fresh basil sprigs for garnish
Crushed black peppercorns for garnish

Method

1. Heat olive oil in a deep pan. Add garlic cloves, onion, celery sticks, and carrot and saut for 2-3 minutes.
2. Add the tomatoes, salt, black pepper powder and mix well. Cook for 1-2 minutes. Add vegetable stock, mix and cook till the mixture comes to boil. Continue to cook for 8-10 minutes.
3. Meanwhile, to make the gnocchi, mash the potatoes through a strainer into a large plate. Add refined flour, egg yolk, salt and black pepper powder and knead to a soft dough.
4. Dust the worktop with some rice flour, place the dough on it, cut into small pieces and shape it over a fork to give it a gnocchi shape.
5. Bring sufficient water to a boil. Add salt and drizzle olive oil. Gently slide in the gnocchi into the boiling water, and boil for 6-8 minutes.
6. Drain the gnocchi into a bowl.
7. Switch the heat off from the pan with the soup. Blend the soup into a fine paste. Switch the heat back on and add sugar and mix well.
8. Tear the basil leaves, add into the soup, and mix well.
9. Stir in the gnocchi and cook for a few seconds. Transfer into individual serving bowls, drizzle fresh cream, sprinkle crushed black peppercorns, drizzle olive oil and garnish with basil sprig and leaves.

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