· recipe ·
Creamy Gnocchi Soup with Rosemary Bacon
Rosemary and bacon are strongest when treated as an accent rather than simmered until every spoonful tastes the same. Crisp bacon and fried rosemary added at the end keep their aroma and texture against the creamy soup.
Time and servings
- Prep
- 55 min
- Cook
- 85 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 620
- Protein
- 22 g
- Fat
- 30 g
- Carbs
- 69 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.
Prepare the soup ingredients
Cut the bacon into short pieces. Strip and chop the rosemary leaves. Dice the onion, carrots, and celery, thinly slice the garlic, and strip the kale leaves from tough stems before tearing them into bite-size pieces.
Make the rosemary bacon
Cook the bacon over medium heat until crisp. Add the rosemary for the final minute, then transfer both to a plate, leaving a thin film of bacon fat in the pot.
Build the soup
Add the onion, carrots, and celery and cook until the onion softens. Add the garlic and black pepper, then pour in the chicken broth. Simmer until the carrots are tender.
Add cream and kale
Stir in the light cream and kale. Return to a gentle simmer and cook until the kale leaves are tender, about 5 minutes, before adding the gnocchi.
Cook the gnocchi in the soup
Add the shaped gnocchi directly to the gently simmering soup and stir once. As soon as the gnocchi float, remove the pot from the heat. Taste and add some of the remaining salt if needed.
Finish with rosemary bacon
Ladle the soup into bowls and scatter the crisp bacon and rosemary over each serving so they stay distinct.
