GNOCCHI, SPINACH, AND MEATBALL SOUP
This is one of those soup dishes ideal for warming the soul during a winter day. This is similar to an Italian wedding soup but creamy with meatballs and potato gnocchi. I make my own chicken stock and meatballs but you can use store-bought.
Provided by James
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Gnocchi Recipes
Time 1h
Yield 10
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.
- Meanwhile, prepare the meatballs. Combine ground beef, egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
- Once the soup is boiling, carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.
- Add carrots, escarole, and gnocchi and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When gnocchi rise to the top, remove from heat.
- Remove bay leaf and serve soup with Parmesan cheese.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 26.1 g, Cholesterol 90.5 mg, Fat 21.6 g, Fiber 2.4 g, Protein 20.9 g, SaturatedFat 10.4 g, Sodium 634.2 mg, Sugar 2.6 g
SPINACH GNOCCHI
Provided by Guy Fieri
Time 1h20m
Yield 6 servings
Number Of Ingredients 24
Steps:
- For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes. Drain and return to the pot to allow the water to cook off, 5 to 10 minutes.
- Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering. Add the diced onion and cook for 3 to 4 minutes. Add the minced garlic and saute for 1 minute more. Add the spinach and cook for 3 minutes. Add the wine and cook until the spinach is wilted, 5 minutes, stirring often. Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal. Reserve 1/2 cup liquid.
- When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture).
- In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan. Pulse until well mixed. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better).
- Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil.
- Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat. Add 3 tablespoons butter and melt. Add the garlic and chile flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes. Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes. Add the pepper, tomatoes, and remaining 2 tablespoons butter.
- When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes. Remove, drain, and let rest for 5 minutes. Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal.
GNOCCHI WITH MEATBALLS (BAKED OR NOT!)
I use store bought gnocchi, homemade spaghetti sauce and homemade meatballs. Here's a recipe for meatballs: recipe #81054.
Provided by WI Cheesehead
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Boil the gnocchi according to package directions. Drain.
- Meanwhile, combine the marinara sauce and meatballs in a microwave dish and cook on high for a few minutes until heated through.
- Combine sauce/meatball mix with the gnocchi.
- Sprinkle each serving with mozzarella, if desired.
- If Baking:.
- Follow steps 1 through 3 and place in a 9x13-inch pan.
- Top with mozzarella and bake in a 375 degree Fahrenheit oven for about 25 minutes, until heated through.
Nutrition Facts : Calories 107.9, Fat 3.5, SaturatedFat 0.5, Sodium 701.5, Carbohydrate 16.4, Fiber 0.6, Sugar 12.9, Protein 2.8
ITALIAN WEDDING SOUP WITH GNOCCHI
Is this a soup or is this a stew? An absolutely delicious recipe. The mini chicken meatballs and gnocchi are like little mini dumplings that cook right in the soup. Yes, you can use another type of pasta but it won't have the same special creaminess that you get with the gnocchi. Forget the chili, I'm making this at the next football party. This is a hearty, fresh and delicious Stoup!
Provided by Everything Tasty Ki
Categories Stew
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- To make the meatballs it's really easy. Just mix all the meatball ingredients together in a big bowl and then shape them into walnut sized meatballs (about 40-45) and set aside while you prepare the soup.
- To make the soup, heat the olive oil over medium high heat and add the celery, onions, carrots and cook 5-7 minutes until the vegetables begin to soften. Add the broth, cover the pot and bring to a boil.
- Once the soup is at a boil, turn down the heat a little and slowly add the little chicken dumplings and simmer for about 10 minutes than add the gnocchi and simmer for another 5 minutes. Now add the peas and parsley and continue cooking for another 2 minutes.
- The soup is done when the meatballs and gnocchi are cooked through.
Nutrition Facts : Calories 266.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 77.6, Sodium 969.6, Carbohydrate 16.2, Fiber 3.2, Sugar 5.5, Protein 19.7
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