THINGS TO MAKE WITH GNOCCHI RECIPES

SPRING SOUP WITH BREAD DUMPLINGS | SARA MOULTON | RECI…

Spring Soup with Bread Dumplings | Sara Moulton | Reci… image

Sara Moulton turns leftover bread into fluffy dumplings simmered in a light + healthy veggie-filled chicken broth.

Provided by Sara Moulton

Number Of Ingredients 23

Ingredients

2 large eggs
2 cups packed fresh white or whole wheat breadcrumbs
plus more as needed
2 ounces freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons unsalted butter
1 ½ pounds leeks
trimmed
halved lengthwise
cut into 1-inch pieces
washed and drained
½ pound small white mushrooms
trimmed and quartered
½ pound asparagus
trimmed and cut into 1-inch lengths
4 cups chicken broth
½ pound shelled
blanched and peeled fresh fava beans or shelled fresh lima beans or 1 2/3 cups thawed frozen
or a combo
1 cup shelled fresh or thawed frozen green peas
1 ounce freshly grated Parmigiano-Reggiano
plus more for serving
Salt and freshly ground black pepper

Steps:

For the bread dumplings, beat the eggs in a medium bowl until frothy
Stir in the breadcrumbs, Parmigiano-Reggiano and parsley
If the batter seems too loose to roll into balls, add more breadcrumbs as needed
Roll into 12 balls and set aside
For the soup, melt the butter in a large pot over medium heat
Reduce the heat to medium-low, add the leeks and cook 5 minutes or until they have softened
Add the mushrooms and cook, stirring occasionally, until they are almost tender, about 5 minutes
Add the asparagus and the broth, bring to a boil and simmer 3 minutes
Add the fava beans and peas and bring back to a simmer
Add the dumplings and simmer, partially covered, for 10 minutes
Stir in the cheese
Taste and add salt, if desired
To serve, garnish with more grated cheese and some freshly ground black pepper

SPRING SOUP WITH BREAD DUMPLINGS | SARA MOULTON | RECI…

Spring Soup with Bread Dumplings | Sara Moulton | Reci… image

Sara Moulton turns leftover bread into fluffy dumplings simmered in a light + healthy veggie-filled chicken broth.

Provided by Sara Moulton

Number Of Ingredients 23

Ingredients

2 large eggs
2 cups packed fresh white or whole wheat breadcrumbs
plus more as needed
2 ounces freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons unsalted butter
1 ½ pounds leeks
trimmed
halved lengthwise
cut into 1-inch pieces
washed and drained
½ pound small white mushrooms
trimmed and quartered
½ pound asparagus
trimmed and cut into 1-inch lengths
4 cups chicken broth
½ pound shelled
blanched and peeled fresh fava beans or shelled fresh lima beans or 1 2/3 cups thawed frozen
or a combo
1 cup shelled fresh or thawed frozen green peas
1 ounce freshly grated Parmigiano-Reggiano
plus more for serving
Salt and freshly ground black pepper

Steps:

For the bread dumplings, beat the eggs in a medium bowl until frothy
Stir in the breadcrumbs, Parmigiano-Reggiano and parsley
If the batter seems too loose to roll into balls, add more breadcrumbs as needed
Roll into 12 balls and set aside
For the soup, melt the butter in a large pot over medium heat
Reduce the heat to medium-low, add the leeks and cook 5 minutes or until they have softened
Add the mushrooms and cook, stirring occasionally, until they are almost tender, about 5 minutes
Add the asparagus and the broth, bring to a boil and simmer 3 minutes
Add the fava beans and peas and bring back to a simmer
Add the dumplings and simmer, partially covered, for 10 minutes
Stir in the cheese
Taste and add salt, if desired
To serve, garnish with more grated cheese and some freshly ground black pepper

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SPRING SOUP WITH BREAD DUMPLINGS | SARA MOULTON | RECI…

Sara Moulton turns leftover bread into fluffy dumplings simmered in a light + healthy veggie-filled chicken broth.
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HOW TO FRY GNOCCHI (AND WHY YOU SHOULD WANT TO!)

May 01, 2020 · I have the most AMAZING Gnocchi recipe giving me light, fluffy potato goodness. I will give this recipe a go, see if it does improve. I fry my Gnocchi when accompanying with a Sage & burnt Butter sauce but can't see why you would otherwise. Gnocchi is soft, light & fluffy, it's almost no longer Gnocchi …
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