Broth with yeast gnocchi
Yeast gnocchi broth is a hearty soup full of vegetables, made special by homemade gnocchi with a distinct yeast and onion flavor. The chicken broth is complemented by root vegetables, zucchini, and broccoli, so the result is a varied soup that will pleasantly fill you up.
Ingredients · Servings 1 dose
- For the broth:
- 1 chicken skeleton
- 1 onion
- 2 liters of water
- 1 bay leaf
- 3 balls of allspice
- 6 whole peppercorns
- salt
- For the yeast gnocchi:
- 80 g fresh yeast
- 1 onion
- 1 egg
- 50 g breadcrumbs
- ground pepper
- salt
- For the soup:
- 350 g soup vegetables
- 1 small zucchini
- 200 g broccoli
- 50 g butter
Method · 1 h 40 min
- Rinse the chicken carcass and place in a pot. Add the peeled whole onion, bay leaf, allspice, whole pepper and salt. Pour in 2 l of cold water, bring to the boil and skim off any foam from the surface. Then reduce the heat and let the broth simmer for approximately 60 minutes.
- Meanwhile, prepare the yeast gnocchi. Peel and finely chop the second onion. Heat some of the butter in a pan, add the onion and sauté for 3–4 minutes until translucent. Add the crumbled yeast and let it dissolve, stirring constantly. Let the excess liquid evaporate over low heat, then remove the pan and let the mixture cool.
- Add the egg, salt and pepper to the cooled yeast mixture. Gradually add the breadcrumbs until you have a dough that can be shaped into gnocchi with a spoon. Arrange the gnocchi on a plate and store in the refrigerator.
- Clean the soup vegetables and cut them into smaller pieces. Wash the zucchini and cut them into thicker slices. Wash the broccoli and separate them into smaller florets.
- Strain the finished broth. In a larger pot, heat the remaining butter, add the soup vegetables and sauté for 3–5 minutes. Pour in the strained broth, bring to the boil and cook for approximately 10 minutes.
- Add the zucchini and broccoli to the almost soft vegetables and bring to a boil again. Then reduce the heat, add the prepared yeast gnocchi to the slightly boiling soup and cook under the lid for about 5 minutes.
