John Myers
Semolina Gnocchi Soup with 3 Different Types of Dumplings
The perfect semolina gnocchi soup with 3 different types of dumplings recipe with a picture and simple step-by-step instructions.
- 60 g Butter
- 2 piece Egg
- 150 g Semolina
- Salt
- Tomato paste
- Grana Padano Parmesan
- Freshly grated Schabziger cheese
- Chives
- 800 ml Meatsoup
- 800 ml Noilly Prat
- 1 piece Carrot
- 1 piece Kohlrabi
- Beat the butter well for the dumplings, then stir in the egg and semolina and season with salt.
- Divide the mixture into 3 bowls. Season the 1st mass with tomato paste. Season the 2nd mass with freshly grated Grana Padano. Season the 3rd mass with a little freshly grated Schabziger. Put the masses in the refrigerator for half an hour.
- Now form a roll of each variety and then divide into hazelnut-sized pieces, roll them into a round shape and press in with a fork.
- Bring a sufficiently large pot of salted water to the boil and add the gnocchi and let it steep for a good 10 minutes more than boil (depends on how you like it inside, a little less !!) Then take it out with the slotted spoon and good Drain.
- Clean the piece of carrot and cut into small jullienne, peel the kohlrabi and dice it very small
- In the meantime we heat the meat stock and add the vegetable pieces and let everything simmer gently for about 5 minutes. Season with a little Noilly Prat. In the meantime we cut enough chives into fine rolls for the garnish.
- Put the hot meat stock in the soup cup and add a little nutmeg to taste and garnish with chives and serve with the gnocchinocks ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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