Carrot Consomme with Gnocchi
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4.8
8 reviews
Excellent
Carrot Consomme with Gnocchi
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Don't get all hung up on the cow parsnip aspect of this dish. I use it because I know where to find it, and because the flavor works well. Any green will do, as I mention above. Do get all hung up about the timing of the gnocchi, however. Make the dough right before you cook the dumplings, otherwise you will find yourself needing a lot more flour -- and your gnocchi will be heavier. You can make the carrot broth up to a day ahead. I will serve this recipe as either part of a larger, longer meal, or as a light summer dinner. You can fill yourself up on these gnocchi, but it's more fun to serve this soup with, say, a salad and some seared duck breast or a grilled steak. This is really not that hard a dish to make. Honest.
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Ingredients
RICOTTA GNOCCHI
- 2 ounces spinach leaf blanched and squeezed (about 15 to 20 small, young leaves, or cow parsnip leaves
- 2 teaspoons salt
- 1 pound ricotta cheese whole milk
- 2 egg lightly beaten
- 1/2 cup pecorino cheese or parmesan cheese, finely grated
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour (more or less, see below)
CARROT CONSOMME
- 1 pound carrots
- 5 cups water
- salt
Instructions
- Start by making the consomme. Peel the carrots and chop them roughly. Pulse them in a food processor (or chop them fine) until they are in little bits, but not pureed.
- Put the carrot in a heavy, lidded pot and cover it with the water. Bring to a boil, then drop to a simmer and cook for 20 minutes. Turn the heat off, cover the pot and let this steep for 1 hour.
- Strain the broth through a fine-meshed sieve lined with either cheesecloth or a paper towel. Clean out the pot and return the strained broth to it. Set aside for the moment.
- Once the carrot broth is steeping, get a large pot of water ready; this is what you'll cook the gnocchi in. When it's boiling, add enough salt to make it taste like the sea.
- While the gnocchi water is ready, start by boiling the parsnip leaves for 2 minutes. Remove and submerge in a large bowl of ice water. Take the leaves out and squeeze the excess moisture from them. Mince them well, but do not puree -- unless you want green gnocchi, which is an option.
- Mix the cow parsnip, ricotta, salt, nutmeg, pecorino and eggs together in a bowl. Add enough flour to that the dough comes together in a mass that can be kinda-sorta kneaded, but not really. Soft, pliable, and just a little sticky. The better you get at making gnocchi, the less flour you will need. Start with about 1 1/2 cups.
- Shape the gnocchi dough into a rectangle (ish) in the bowl and cut it into equal pieces. Take one out and put it on a well-floured surface. Gently roll it into a log about as thick as your thumb and forefinger put together; for me this is a little less than 1 inch thick. You might need to cut the log into serviceable sections. Set those aside and work on manageable lengths.
- Use a knife to cut the log into gnocchi about 1 to 1 1/2 inches long. They will look a little like pillows. Gently roll them around in the flour to coat the cut edges, otherwise you run the risk of a gnocchi glob in the pot when you cook them. Set aside and repeat with the rest of the dough.
- To finish, heat the carrot broth until it steams. Do not boil it. Add salt to taste. Boil the gnocchi until they float, and then for 1 minute more. Transfer them with a slotted spoon to individual bowls and pour the carrot broth over them.
Nutrition Information
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Calories
333kcal
(17%)
Carbohydrates
34g
(11%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
102mg
(34%)
Sodium
1030mg
(43%)
Potassium
435mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
13966IU
(279%)
Vitamin C
7mg
(8%)
Calcium
298mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 102mg | 34% |
| Sodium | 1030mg | 43% |
| Potassium | 435mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 13966IU | 279% |
| Vitamin C | 7mg | 8% |
| Calcium | 298mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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