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Gnocchi with vegetables & sweetcorn velouté Ingredients 1kg…

Gnocchi with vegetables & sweetcorn velouté

Ingredients

1kg potatoes – you want to end up with 750g after they have been baked and peeled
200g plain flour
1 egg (optional; if omitting the egg, add a little extra oil and use a waxy potato like Charlotte)
olive oil

FOR THE VEGETABLES

½ red onion , diced
6 chestnut mushrooms , quartered
1 small head broccoli , cut into florets and blanched
handful tarragon leaves

FOR THE SWEETCORN VELOUTE

2 ears sweetcorn
500ml vegetable stock
2 tbsp double cream (optional)

Method

Heat the oven to 200C/fan 180C/fan 6. Bake the potatoes for 40 minutes, or until they are soft. Peel off the skins while they are still hot (wear rubber gloves to protect your hands). Push the potato though a ricer or mash thoroughly in a large bowl, add the flour, egg (if using) and a slug of olive oil then season well, adding plenty of black pepper. Mix to a soft dough.

While it is still warm, mould batches of the potato mixture into long cigar shapes, about 1.5cm thick. Using the back of a knife, cut the shapes into 3cm lengths.

Meanwhile, cut the corn off the cobs. Cook the corn in the stock for 15 minutes, or until tender, add cream (if using) and bring to a simmer for a minute. Blitz the mixture in a blender or with a hand blender and then push it through a sieve. Season well and keep warm.

Bring a large pot of salted water to the boil, add the gnocchi in batches and blanch in simmering water for 1-2 minutes, or until it floats. Drain.

Heat a little oil in a large frying pan or wok, add the gnocchi, then the onion and fry until tender. Next add the mushrooms and cook until they start to brown. finally, add the broccoli and cook until it is warmed through. the gnocchi should be lightly browned by now. Season well, then add the tarragon leaves. Divide the gnocchi between 4 dishes in a neat pile and pour a little of the warm velouté around each. Dress with a little more oil or a few shavings of parmesan if you like.

Try freezing gnocchi:

This mixture will probably make more gnocchi than you need. Once you have cut the gnocchi into pieces, lay them out on a tray and put them in the freezer. Once they are solid, tip them into a bag. Cook from frozen in boiling water until they float to the surface.
PER SERVING

448 kcalories, protein 14g, carbohydrate 84.4g, fat 8.4 g, saturated fat 0.9g, fibre 7.1g, salt 1.33 g

Egg Drop Soup

Egg Drop Soup

by Pam on December 19, 2012

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence[1] recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers  in her thermos for lunch the next day. I LOVE THAT – she knowingly ate eggs!!

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth[2] really made this soup extra special. Click the link for the recipe.



Print[3]

Save[4]



Egg Drop Soup




Yield: 6

Cook Time: 10 -15 min.



Ingredients:

5 cups homemade chicken broth, (plus more for a slurry)
1/4 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp cornstarch
2 eggs, beaten
2 green onions, chopped, including ends
Sea salt and white pepper, to taste

Directions:

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

  1. ^ Tyler Florence (www.foodnetwork.com)
  2. ^ homemade chicken broth (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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