Ingredients
- 1 quart heavy cream
- 2 cup semolina flour
- 1 tablespoon dried fresh oregano
- 1 cup grated parmesan cheese
- 1 teaspoon Kosher salt
- 1 cup all purpose flour
- 3 cup eggs
- 1 cup bread crumbs
- 1 cup extra virgin olive oil
- 1 cup onions
- 2 tablespoon chopped garlic
- 2 tablespoon crushed red pepper flakes
- 2 quart vegetable stock
- 1 cup carrots
- 1 cup celery
- 1 cup zucchini
- 1 pound escarole
- 5 tablespoon cheese
- 5 tablespoon cheese
- 5 tablespoon parsley
- 5 tablespoon basil leaves
- 5 tablespoon mint leaves
Preparation
Baking Directions:
1.To make the gnocchi: Add the heavy cream to a medium size saucepan and bring to a boil.
Reduce heat to a low simmer and whisk in all of the polenta.
Mix thoroughly and cook for 20 minutes.
Remove from heat and stir in the parsley, oregano, cheese, salt, and pepper.
2.Pour entire polenta mixture into a baking pan and set aside to cool.
3.When cool, form the mixture, using a teaspoon, into about 18 one-inch diameter balls.
4.Roll the gnocchi first in flour, then an egg wash and finally bread crumbs.
5.In a large sauté pan over medium heat, add the olive oil and sauté the breaded gnocchi till just lightly golden in color.
Drain on paper towels and set aside.
6.To make the soup: In a large stockpot, heat the olive oil over medium heat and sauté the onions until they are translucent.
Add the garlic and red pepper flakes and sauté for about 5 minutes, or until the onions are glazed.
7.Add the vegetable stock and bring the soup to a boil over high heat.
Add the carrots, celery, onions, and zucchini, lower the heat, and simmer for about 1½ hours, or until the vegetables are tender.
8.To assemble: Add the escarole and simmer for 20 minutes.
Stir in the cheese and all of the fresh herbs and season to taste with salt.
Add 3 dumplings to each soup bowl and serve immediately.
