· recipe ·
Mushroom Gnocchi Soup with Spinach and Parmesan
Let the mushrooms lose their moisture and brown before adding the broth. The browned pieces saved for the finish bring a deeper flavor to each bowl.
Time and servings
- Prep
- 60 min
- Cook
- 75 min
- Total
- 135 min
- Servings
- 6
Nutrition per serving
- Calories
- about 400
- Protein
- 13 g
- Fat
- 18 g
- Carbs
- 48 g
Brown the mushrooms
Quarter the mushrooms. Melt the butter with the olive oil in a heavy pot, add the mushrooms, and cook until their liquid evaporates and the cut faces brown. Transfer one third to a plate for the finish.
Build the mushroom broth
Dice the onion and thinly slice the garlic. Add them to the remaining mushrooms with the thyme and cook until the onion softens. Pour in the vegetable broth, add the black pepper, and simmer until the flavors integrate. Remove the thyme stems. While the broth simmers, start cooking the potatoes for the dough below. Turn off the broth's heat when it is ready.
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.
Reheat the broth and add cream
Once the gnocchi are shaped, bring the mushroom broth back to a gentle simmer. Stir in the light cream and the reserved mushrooms and let them heat through without boiling hard.
Cook the gnocchi directly in the soup
Lower the fresh shaped gnocchi directly into the nearly finished soup. Keep it at a gentle simmer and cook only until the gnocchi float, then remove the pot from direct heat.
Finish with spinach and Parmesan
Finely grate the Parmesan. With the pot off the heat, fold in the spinach and Parmesan and stir until the leaves wilt and the cheese melts. Serve immediately.
