· recipe ·
Gnocchi Lasagna Soup
The lasagna reference comes from the seasoned meat broth and fresh ricotta garnish, not from layers. Adding the cheese in each bowl keeps the soup brothy and prevents a dairy-thickened casserole effect.
Time and servings
- Prep
- 45 min
- Cook
- 85 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 650
- Protein
- 38 g
- Fat
- 21 g
- Carbs
- 82 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.
Build the tomato broth
Dice the onion and slice the garlic. Add them to the beef and cook until softened. Stir in the tomato paste and black pepper for 1 minute, then add the crushed tomatoes and beef broth. Simmer until the broth tastes integrated but remains fluid.
Prepare the fresh topping
While the tomato broth simmers, tear the basil and stir half of it into the ricotta. Keep the ricotta cool so it stays distinct when spooned onto the hot soup.
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 just until they float, then remove the pot from direct heat.
Top each bowl
Ladle the soup into bowls and add the herbed ricotta in fresh spoonfuls. Finish with the remaining basil and serve without stirring the topping completely into the broth.
