Soup with Gnocchi

Last Updated on July 28, 2024

Cooked offal and necks served with cooked root Vegetable Recipes and flour gnocchi.

Ingredients:

300 g of poultry necks 200 g of poultry offal 50 g of plain flour 40 g of butter 30 g of breadcrumbs 1 pk onion 1 pkcarrots 1 pc petrels 1/4 pcs celery 1.5 l water a handful of chives for garnish pepper salt For gnocchi: 100 g of coarse flour 1 pk ./td> egg pinch of salt

Procedure:

1. Boil the rinsed poultry necks and offal along with the peeled onions in lightly salted water
2. Once the meat is soft, strain the broth, skin the necks, cut the hearts off the hearts, cut the meat into small pieces and return to the broth
3. Add the cleaned and chopped root Vegetable Recipes, the roux prepared from butter and flour and the peas to the soup, continue to simmer for another 15-20 minutes.

Preparation of gnocchi:
Mix the dough from the egg, coarse flour and a pinch of salt, cut out gnocchi from the dough with a spoon and throw them into the boiling soup, cook for 2 minutes and you are done.

Note:

Note:

For the preparation of the roux, see recipe: Mashed potatoes.