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Italian Chicken Soup with Toasted Parmesan Gnocchi (Alexandra Guarnaschelli) Recipe

Italian Chicken Soup with Toasted Parmesan Gnocchi (Alexandra Guarnaschelli) Recipe

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Italian Chicken Soup with Toasted Parmesan Gnocchi (Alexandra Guarnaschelli)

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Ingredients:

Serving

2 medium baking potatoes (about 1 1/4 lb)
4 strips bacon, thinly sliced
2 carrots, sliced into 1/2-inch rounds
2 stalks celery, sliced into 1/2-inch pieces
24 pearl onions, peeled
kosher salt and freshly ground white pepper
1 3 - to 4-lb chicken
1 small bunch fresh thyme , tied with string
8 cups low-sodium chicken broth
2 tbsp unsalted butter
1/4 cup breadcrumbs
3/4 cup all-purpose flour
1/4 cup grated parmesan cheese , plus more for garnish
pinch of freshly grated nutmeg
2 large eggs
1/4 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh basil
3 cups loosely packed spinach leaves
1 lemon, cut into wedges

Directions:

Preheat the oven to 400 degrees. Bake the potatoes until soft, about 1 hour.
Meanwhile, in a large soup pot, brown the bacon over medium heat. Add the carrots, celery and onions. Season with salt and pepper and cook until the vegetables are translucent, 3 to 5 minutes. Add the chicken, thyme and broth; bring to a simmer and skim any foam that rises to the top. Reduce the heat and barely simmer until the chicken is cooked through, about 40 minutes. Discard the thyme. Remove the chicken and let cool. Pull off the meat and shred into bite-sized pieces; cover and set aside. Season the broth with salt and pepper.
Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, about 3 minutes; set aside. Halve the baked potatoes and scoop the flesh into a bowl; mash with a fork and season with salt and pepper. Sift the flour over the potatoes and add the toasted crumbs, parmesan and nutmeg; lightly knead to make a firm dough. Roll into 1/2-inch-wide cylinders; cut into 1/2-inch pieces and round the edges to make oval-shaped gnocchi. Bring the soup to a boil and drop in the gnocchi. Cook until they float to the top, 1 to 2 minutes; transfer the gnocchi to warm bowls with a slotted spoon.
Beat the eggs with a fork; use the fork to paint ribbons of egg across the soup. Let set, about 30 seconds. Stir in the chicken meat, parsley, basil and spinach; season with salt and pepper. Ladle the soup over the gnocchi. Serve with lemon wedges and more Parmesan.
Photograph by Yunhee Kim

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2315.01 Kcal (9692 kJ)
Calories from fat	1543.71 Kcal
		% Daily Value*
Total Fat	171.52g	264%
Cholesterol	347.94mg	116%
Sodium	1874.06mg	78%
Potassium	3262.37mg	69%
Total Carbs	80.34g	27%
Sugars	22.33g	89%
Dietary Fiber	12.73g	51%
Protein	112.31g	225%
Vitamin C	50.1mg	83%
Vitamin A	0.3mg	8%
Iron	4.3mg	24%
Calcium	287.4mg	29%

Amount Per 100 g
Calories	147.78 Kcal (619 kJ)
Calories from fat	98.54 Kcal
		% Daily Value*
Total Fat	10.95g	264%
Cholesterol	22.21mg	116%
Sodium	119.63mg	78%
Potassium	208.25mg	69%
Total Carbs	5.13g	27%
Sugars	1.43g	89%
Dietary Fiber	0.81g	51%
Protein	7.17g	225%
Vitamin C	3.2mg	83%
Iron	0.3mg	24%
Calcium	18.3mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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