· recipe ·
Lemon Chicken Gnocchi Soup with Egg
Tempered egg gives this soup body without cream. The key is to calm the simmer before adding the egg mixture, which keeps the broth cohesive instead of producing curds.
Time and servings
- Prep
- 50 min
- Cook
- 65 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 510
- Protein
- 38 g
- Fat
- 10 g
- Carbs
- 67 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.
Build the chicken broth
Dice the onion and carrot. Cut the chicken into bite-size pieces. Warm the olive oil over medium heat, soften the vegetables, then add the broth, chicken, and black pepper. Simmer gently until the chicken reaches 165°F74°C.
Prepare the egg-lemon finish
While the chicken simmers, finely grate the zest from one lemon and squeeze both lemons. Whisk the pasteurized eggs with the zest and 1/3 cup80 ml lemon juice until completely blended. Chop the dill.
Cook the gnocchi in the soup
Once the chicken is cooked through and the vegetables are tender, keep the soup at a gentle simmer. Lower the shaped gnocchi directly into it and cook just until they float, then remove the pot from the heat.
Temper the egg
Slowly whisk 1 cup240 ml hot broth into the egg-lemon mixture. Stir the warmed mixture back into the soup off the heat, then add half the dill. Do not return it to a boil.
Serve the soup
Taste and add more lemon juice if desired, then ladle into bowls and finish with the remaining dill. Serve immediately.
