Herbed gnocchi soup
11
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This clear gnocchi, spinach and pea soup is livened up with lemon, mint and parsley
Ingredients
Low-fat ricotta cheese
600 g
Grated parmesan cheese
½ cup(s), finely grated
Egg(s)
2 medium, lightly beaten
Plain flour
1 cup(s)
Fresh lemon rind
2 tsp, finely grated
Fresh mint
2 tbs, finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Vegetable stock
4 cup(s)
Fresh lemon rind
2 tsp, finely grated
Frozen green peas
1 cup(s)
Baby spinach
2 cup(s)
Olive oil
1 tbs
Instructions
1
Place ricotta, parmesan, egg, flour, 2 teaspoons rind, mint and parsley in a medium bowl and mix until well combined. Turn dough onto a lightly floured surface. Divide mixture into 4 equal portions. Roll each portion into a 30cm-long sausage shape. Cut each sausage into 3cm gnocchi.
2
Place stock, remaining rind and 2 cups (500ml) water in a large saucepan over high heat and bring to the boil. Reduce heat to medium. Add gnocchi and cook, uncovered, for 4 minutes or until gnocchi floats to the surface.
3
Add peas and cook for 1 minute. Divide spinach among serving bowls. Ladle over hot soup and gnocchi. Serve drizzled with oil.
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