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Fennel & broad bean soup with ricotta & oregano gnocchi Recipes
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Recipe Name : Fennel & broad bean soup with ricotta & oregano gnocchi
Country : Australia
Rating :
Category : Home > Soups > Hot Soups
Chef : Cynthia Black
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250g fresh ricotta, well drained
1 egg yolk
70g (1 cup) finely grated parmesan
1/4 cup chopped fresh oregano
50g (1/3 cup) plain flour
1 tbs olive oil
2 leeks, trimmed, thinly sliced
1 medium fennel bulb, trimmed, thinly sliced
3 garlic cloves, crushed
1.5L (6 cups) chicken or vegetable stock
300g (2 cups) frozen broad beans, thawed, peeled
4 silverbeet leaves, trimmed, shredded

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.

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.

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.

Ladle soup over gnocchi. Top with remaining parmesan.