· recipe ·
Gnocchi Soup with Homemade Chicken Broth
Bone-in thighs give broth body as well as chicken flavor. Keeping the pot at a gentle simmer helps the broth stay clear.
Time and servings
- Prep
- 55 min
- Cook
- 75 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 450
- Protein
- 28 g
- Fat
- 9 g
- Carbs
- 63 g
Make the chicken broth
Start the broth before the gnocchi. Peel and halve the onion, then put it in a soup pot with the chicken thighs, bay leaf, peppercorns, and 8 1/2 cups2 liters cold water. Bring just to a boil, skim, and simmer gently for about 40 minutes. Prepare and shape the gnocchi while it simmers, then take the broth off the heat once the chicken is tender and the thickest thigh meat reaches 165°F74°C, away from the bone.
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.
Strain and shred
Lift out the chicken and strain the broth into a clean pot. When the thighs are cool enough to handle, discard the skin and bones and pull the meat into bite-size pieces.
Cook the vegetables
Cut the carrot and celery into small dice. Add them to the broth with 1 1/2 tsp9 g of the salt and simmer until tender, 8 to 10 minutes. Return the shredded chicken and bring the soup back to a gentle simmer before adding the gnocchi.
Cook the gnocchi in the soup
Bring the nearly finished soup to a gentle simmer and slide the shaped gnocchi directly into the pot. Stir once and cook just until the gnocchi float, then remove the pot from direct heat.
Finish with parsley
Chop the parsley, stir in half, and taste for salt. Use the rest of the parsley at the table and serve right away.
