Fennel and broad bean soup with ricotta and oregano gnocchi

Recipes / Meat

Take soups from starters to the main event with this top recipe. Its hearty, tasty and budget-friendly, too.

Recipe «Fennel and broad bean soup with ricotta and oregano gnocchi» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 250g fresh ricotta, well drained, 1 egg yolk, 70g finely grated parmesan, 1/4 cup chopped fresh oregano, 50g plain flour , 1 tbsp olive oil, 2 leeks, trimmed, thinly sliced, 1 medium fennel bulb, trimmed, thinly sliced , 3 garlic cloves, crushed, 1.5L chicken or vegetable stock, 300g frozen broad beans, thawed, peeled, 4 silverbeet leaves, trimmed, shredded.

Ingredients:

  • 250g fresh ricotta, well drained 
  • 1 egg yolk 
  • 70g finely grated parmesan 
  • 1/4 cup chopped fresh oregano 
  • 50g plain flour 
  • 1 tbsp olive oil 
  • 2 leeks, trimmed, thinly sliced 
  • 1 medium fennel bulb, trimmed, thinly sliced 
  • 3 garlic cloves, crushed 
  • 1.5L chicken or vegetable stock 
  • 300g frozen broad beans, thawed, peeled 
  • 4 silverbeet leaves, trimmed, shredded 

Instructions

  1. Combine the ricotta, egg yolk, half the parmesan and half the oregano in a bowl. Season with salt and pepper. Fold in the flour. Roll 2 teaspoonfuls of the mixture into a ball and place on a tray. Repeat with the remaining ricotta mixture. Cover with plastic wrap and place in the fridge.
  2. Heat the oil in a large saucepan over medium heat. Cook the leek, fennel and garlic, stirring often, for 5 minutes or until soft. Add the stock and remaining oregano. Bring to the boil. Simmer for 10 minutes or until the vegetables are tender. Add the broad beans and silverbeet. Cook for 4 minutes or until the silverbeet wilts. Taste and season with salt and pepper.
  3. Meanwhile, bring a large saucepan of water to the boil. Add half the gnocchi, 1 at a time. Cook for 1-2 minutes or until they rise to the surface. Use a slotted spoon to transfer to a dry tea towel. Pat to remove excess water. Divide among serving bowls. Repeat with the remaining gnocchi.
  4. Ladle soup over gnocchi. Top with remaining parmesan.