Vegetable soup with egg gnocchi
Last Updated on
ingredients
2 tbsp oil 1 pk onion 1 pk carrot 1 clove garlic 1/2 liter vegetable broth Brussels sprouts 2 pk bay leaf frozen snapper
egg gnocchi
1 pk egg 4 tbsp grated parmesan 3 tbsp baby semolina
progress in video above
1.
In a deep saucepan, sauté chopped onion in oil
2.
Add sliced carrots and pureed garlic, stir again.
3.
Spoon over the vegetable stock.
4.
Add the salted brussels sprouts and the sliced mushrooms.
5.
Add bay leaf and cook for 12 minutes.
6.
Meanwhile, prepare the egg gnocchi.
7.
In a bowl, break an egg, add grated cheese and semolina. To taste, you can add finely chopped parsley.
8.
Mix.
9.
Pass the mixture through a sieve into the soup to make gnocchi.
10.
Wait until they float to the surface and cook for 5 more minutes.
11.
Serve.
(Visited 1 times, 1 visits today)
