· recipe ·
Beef and Vegetable Gnocchi Soup
A clear, savory soup needs enough tomato to deepen the broth without turning it into pasta sauce. Cutting the vegetables on one scale helps them finish before the delicate fresh dumplings go in.
Time and servings
- Prep
- 40 min
- Cook
- 95 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 550
- Protein
- 33 g
- Fat
- 14 g
- Carbs
- 73 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Brown the beef
Warm the olive oil over medium-high heat. Add the beef and cook, breaking it into small crumbles, until browned and the thickest crumbles reach 160°F71°C.
Start the vegetables
Dice the onion, carrots, and celery. Add them to the beef and cook until the onion softens. Stir in the tomato paste and black pepper and cook until the paste darkens slightly.
Simmer the soup
Add the canned tomatoes and beef broth. Cut the green beans into short lengths and add them. Simmer until the carrots and beans are tender and the soup tastes integrated.
Cook the gnocchi in the soup
Keep the nearly finished soup at a gentle simmer. Lower the fresh shaped gnocchi directly into the soup and cook only until they float. Remove the pot from direct heat and serve promptly.
