· recipe ·
Italian Wedding Soup with Mini Potato Gnocchi
Spoon-sized gnocchi make a soup easier to eat. Keep them small enough that a spoon can hold a dumpling and some broth together.
Time and servings
- Prep
- 55 min
- Cook
- 70 min
- Total
- 125 min
- Servings
- 6
Nutrition per serving
- Calories
- about 480
- Protein
- 30 g
- Fat
- 17 g
- Carbs
- 52 g
Form the meatballs
Finely grate the garlic and half the Parmesan. Mix them gently with the beef, pork, egg, breadcrumbs, and half the black pepper. Form 24 compact meatballs.
Build the broth
Dice the onion and carrots. Warm the olive oil over medium heat and cook the vegetables until the onion softens. Add the chicken broth and bring it to a gentle simmer. While the broth heats, begin cooking the potatoes and preparing the gnocchi below.
Simmer the meatballs
Lower the meatballs into the broth and maintain a gentle simmer until their centers reach 160°F71°C. Skim any foam that rises without disturbing their shape.
Add the escarole
Tear the escarole into broad pieces and stir it into the soup with the remaining black pepper. Simmer until the leaves are tender and the broth is nearly finished. Turn off the heat once the greens are tender.
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 into manageable pieces. On a lightly floured surface, roll each into a rope about 1/2 inch1.3 cm thick and cut into 1/2 inch1.3 cm pieces before ridging.
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.
Reheat the finished soup
Once the gnocchi are shaped, bring the meatball and escarole soup back to a gentle simmer before adding them.
Cook the mini gnocchi in the soup
Lower the fresh mini gnocchi directly into the nearly finished soup. Cook at a gentle simmer only until they float, then remove the pot from direct heat and finish each bowl with the remaining Parmesan.
