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Fennel and broad bean soup with ricotta and oregano gnocchi
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate soups from appetizers to star entrees with this satisfying, flavorful, and budget-friendly recipe.
Ingredients:
  • 250g fresh ricotta, well drained
  • 1 egg yolk
  • 70g (1 cup) finely grated parmesan
  • 62.50 ml chopped fresh oregano
  • 50g (1/3 cup) plain flour
  • 2 leeks, trimmed, thinly sliced
  • 1 medium fennel bulb, trimmed, thinly sliced
  • 3 garlic cloves, crushed
  • 1.5L (6 cups) chicken style liquid stock or vegetable liquid stock
  • 300g (2 cups) frozen broad beans, thawed, peeled
  • 4 silverbeet leaves, trimmed, shredded
Instructions:
  • In a bowl, mix together ricotta, egg yolk, half of the parmesan, and half of the oregano. Season with salt and pepper. Gently fold in the flour. Roll 2 teaspoonfuls of the mixture into a ball and arrange them on a tray. Repeat with the remaining ricotta mixture. Cover with plastic wrap and refrigerate.
  • In a large saucepan over medium heat, warm the oil. Sauté the leek, fennel, and garlic, stirring occasionally, until softened, about 5 minutes. Pour in the stock and sprinkle in the rest of the oregano. Bring to a boil, then reduce heat and simmer until veggies are tender, about 10 minutes. Stir in the broad beans and silverbeet, cooking until the silverbeet wilts, about 4 minutes. Season with salt and pepper to taste.
  • While waiting, boil a large saucepan of water. Add the gnocchi one by one and cook for 1-2 minutes until they float to the top. Use a slotted spoon to transfer them to a dry tea towel, pat to remove excess water, and divide among serving bowls. Repeat the process with the remaining gnocchi.
  • Pour the soup over the gnocchi and sprinkle the remaining parmesan on top.

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