Vegetable soups are an indispensable dish for lean or vegetarian cuisine. At the same time, they are quite tasty and healthy, since they not only contain the necessary amount of vitamins for the full functioning of the body, but also help to improve digestion. There are many different vegetable soups, among which it is worth highlighting the recipe with the addition of cheese gnocchi, which gives the dish a special piquancy.
It is necessary
-
- 500 g parsnips;
- 500 g of root celery;
- 500 g carrots;
- 100 g of onions;
- 300 g ricotta cheese;
- 120 g flour;
- 100 g grated parmesan;
- 2 eggs;
- 1 zucchini;
- 2 pcs. leeks;
- 2 tomatoes;
- ground black pepper;
- black peppercorns;
- Bay leaf;
- 1 head of garlic;
- grated nutmeg;
- salt;
- fresh basil.
Instructions
Step 1
Peel and chop parsnips, celery and carrots into large pieces. Cut the peeled onions into halves. Wash the leeks thoroughly. To prepare the broth, you only need its upper green part, which is cut into large pieces, and set aside the lower part for now. Place all vegetables in a saucepan, cover with water and bring to a boil. After that, reduce the heat and continue to cook the broth, removing the foam that appears.
Step 2
About half an hour after the start of cooking, add herbs, bay leaves, peppercorns and a peeled garlic clove to the broth. Boil the dish for another 15-20 minutes. Then remove all vegetables from the broth and strain. Boiled vegetables can simply be thrown away, since during the cooking process they have already given everything they need to the water. After the vegetable broth has cooked, turn off the heat and start cooking the cheese gnocchi.
Step 3
Whisk flour, ricotta cheese, Parmesan cheese in a mixer until smooth, adding salt, pepper and nutmeg to taste. Beat the eggs into the resulting dough, knead and refrigerate for 30 minutes. Roll out the finished dough and roll it with a roller. Cut it into slices 1 cm wide and flatten lightly to make a small flatbread. Boil water, salt and cook the resulting cheese gnocchi. Discard them in a colander after they float.
Step 4
Peel the leek and zucchini and cut into rings and small cubes, respectively. Pour boiling water over the tomatoes, peel them and cut into cubes. Put the vegetable broth back on the fire and bring to a boil, then add the cooked vegetables to it and boil for about 3-5 minutes. Place the prepared cheese gnocchi in the soup, season with salt and pepper to taste. Turn off the heat and let the dish sit. Garnish the vegetable soup with a sprig of basil before serving.
