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🍽️ Clear Chicken Broth with Pumpkin Gnocchetti

68 kcal · 30 min · 4 servings

Clear Chicken Broth with Pumpkin Gnocchetti Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrot and trim the ends. Wash the leek thoroughly. Dice the white part of the leek and the carrot into very small cubes. Rinse the meat and pat it dry. Cut the meat into large pieces. Process the meat in portions using a meat grinder or a blender.
  2. 2. Separate the eggs. You need the egg whites and one yolk. Use the second yolk for another purpose. Whisk the egg whites in a bowl. Mix the whisked egg whites with the meat, vegetable cubes, and 125 milliliters of water.
  3. 3. Place the meat and vegetable mixture into a large pot. Pour in the cold chicken broth. Stir the mixture well.
  4. 4. Heat the mixture over medium heat. Stir frequently. Once the broth boils, stop stirring. The meat and vegetable mixture will trap impurities and form a solid mass that rises to the top. Let the broth simmer on very low heat for 2 hours. Avoid vigorous boiling, as this will make the broth cloudy again.
  5. 5. Prepare the gnocchetti in the meantime. Remove the seeds from the pumpkin. Cut it into 3-centimeter thick wedges. Place the wedges skin-side down on a baking sheet. Preheat the oven. Bake the pumpkin at 200 degrees Celsius (convection: 180 degrees Celsius, gas: setting 3) on the middle rack for 30 minutes.
  6. 6. Remove the pumpkin wedges from the oven. Separate the pumpkin flesh from the skin. Press the pumpkin flesh through a potato ricer into a bowl. Season with salt and pepper. Grate a pinch of nutmeg over it. Add the egg yolk and flour. Knead everything into a smooth dough.
  7. 7. Shape the dough on a floured work surface into thin rolls. Cut the rolls into 1-centimeter wide pieces.
  8. 8. Peel the parsnips. Cut them into very thin strips.
  9. 9. Place the pumpkin dough pieces into boiling salted water. Cook them for approx. 3 minutes. Add the parsnip strips after 2 minutes. Drain the vegetables in a sieve. Rinse them with cold water and let them drain well.
  10. 10. Line a sieve with a cheesecloth or kitchen paper. Wash the parsley and chervil. Pluck the leaves and place them in the sieve. Carefully pour the broth through the cloth into a second pot. Heat the gnocchetti and parsnip strips in the consommé. Serve the soup in soup bowls or deep plates. Garnish with some chervil if desired.

Nutrition per serving