Cicerchie Soup With Spinach Gnocchi

A tasty and particular soup!
AuthorCasa del GustoCategoryDifficultyIntermediate

A tasty and particular soup!

Yields4 Servings
For the soup
 200 g Cicerchie
 1 Potato
 1 Carrot
 1 Onion
 1 Celery
 1 Bay leaf
 Salt
 Pepper
 Parsley
For gnocchi with semolina and spinach
 400 g Fresh spinach
 400 g Semolina
 1 tbsp Extra Virgin Olive Oil
 Salt
1

The day before, soak the Cicerchie in cold water with a pinch of baking soda. Change the water a couple of times within 24 hours.
The next day rinse the Cicerchie under plenty of running water and set aside. Blend carrots, celery and onion. Pour a little oil in a large pot, add the blended veg and cook over low heat for about 5 minutes.

2

In a separate pot, add the drained Cicerchie and the bay leaf. Cover with plenty of warm water and add a pinch of salt. Cook the Cicerchie at least for about two and a half hours, stirring occasionally and adding more warm water if necessary.
They should not dry out but always remain quite liquid. Once the Cicerchie are cooked, blend with a mixer until you get a velvety consistancy.

3

For gnocchi with semolina and spinach:
Wash and dry the spinach and blend them in the mixer with two tablespoons of cold water.
Place the semolina in a bowl and pour in the spinach puree, add the oil, salt and knead, first using a spoon to mix the ingredients and then working the dough with your hands until you get a soft, but homogeneous amalgam.
Wrap the ball of pasta in film and let it rest for an hour (outside the fridge!).

4

Take pieces of about 50 g of dough at a time, roll them out in a cylinder of 1 cm in diameter and cut in pieces to your desire size with a knife or with a spatula. Cook the gnocchi in boiling salted water, when they came to the surface let them cook again a few minutes.

5

Add the gnocchi to the velvety and before serving add the chopped parsley and a ground pepper.

Ingredients

For the soup
 200 g Cicerchie
 1 Potato
 1 Carrot
 1 Onion
 1 Celery
 1 Bay leaf
 Salt
 Pepper
 Parsley
For gnocchi with semolina and spinach
 400 g Fresh spinach
 400 g Semolina
 1 tbsp Extra Virgin Olive Oil
 Salt

Directions

1

The day before, soak the Cicerchie in cold water with a pinch of baking soda. Change the water a couple of times within 24 hours.
The next day rinse the Cicerchie under plenty of running water and set aside. Blend carrots, celery and onion. Pour a little oil in a large pot, add the blended veg and cook over low heat for about 5 minutes.

2

In a separate pot, add the drained Cicerchie and the bay leaf. Cover with plenty of warm water and add a pinch of salt. Cook the Cicerchie at least for about two and a half hours, stirring occasionally and adding more warm water if necessary.
They should not dry out but always remain quite liquid. Once the Cicerchie are cooked, blend with a mixer until you get a velvety consistancy.

3

For gnocchi with semolina and spinach:
Wash and dry the spinach and blend them in the mixer with two tablespoons of cold water.
Place the semolina in a bowl and pour in the spinach puree, add the oil, salt and knead, first using a spoon to mix the ingredients and then working the dough with your hands until you get a soft, but homogeneous amalgam.
Wrap the ball of pasta in film and let it rest for an hour (outside the fridge!).

4

Take pieces of about 50 g of dough at a time, roll them out in a cylinder of 1 cm in diameter and cut in pieces to your desire size with a knife or with a spatula. Cook the gnocchi in boiling salted water, when they came to the surface let them cook again a few minutes.

5

Add the gnocchi to the velvety and before serving add the chopped parsley and a ground pepper.

Cicerchie Soup With Spinach Gnocchi

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