Fennel & broad bean soup with ricotta & oregano gnocchi

Posted by adm On November - 13 - 2011

How to cook Fennel & broad bean soup with ricotta & oregano gnocchi


  • 250g fresh ricotta, well knackered
  • 1 yolk
  • 70g (1 cup) finely grated parmesan
  • 1/4 cup chopped fresh oregano
  • 50g (1/3 cup) plain flour
  • 1 tbs olive oil
  • 2 leeks, cut, thinly sliced
  • 1 medium fennel medulla, cut, thinly sliced
  • 3 garlic cloves, humiliated
  • 1.5L (6 cups) chicken or vegetable strain
  • 300g (2 cups) frozen broad beans, thawed, raw
  • 4 silverbeet leaves, cut, sliced

How to:

  • Combine the ricotta, yolk, half the parmesan and half the oregano in a roll. Season with salt and peppercorn. Fold in the flour. Roller 2 teaspoonfuls of the mixture into a ball and place on a tray. Repeat with the remaining ricotta assortment. Cover with plastic wrap and place in the fridge.

  • Heat the oil in a large saucepan over medium oestrus. Cook the scallion, fennel and ail, stirring oftentimes, for 5 minutes or until subdued. Add the stock and remaining oregano. Bring to the seethe. Simmer for 10 minutes or until the vegetables are tenderise. Add the broad beans and silverbeet. Cook for 4 minutes or until the silverbeet wilts. Taste and season with salt and peppercorn.

  • Lag, bring a large saucepan of water to the churn. Add half the gnocchi, 1 at a time. Cook for 1-2 minutes or until they rise to the rise. Use a slotted spoon to transfer to a dry dishtowel. Pat to remove excess water. Divide among serving bowls. Repeat with the remaining gnocchi.

  • Ladle soup over gnocchi. Top with remaining parmesan.

  • Prepare time:25 min.

    Cooking time:20 min.

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