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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy bottom pot, combine the Olive Oil, onion and garlic. | 2. Saute over medium heat until onions are soft but not brown. | 3. Cut the roasted red peppers into large chunks and add to the pot. | 4. Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar. | 5. Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes. | 6. Remove from heat. | 7. Use a stick blender to blend the soup into a puree. If you don't have a stick blender, you can use a regular blender: Cool the soup slightly. Add small amounts of the soup at a time to the blender but do not fill the blender more than halfway. Hot soup produces steam when blended and the pressure can blow the top off your blender if you are not careful. Once that batch is blended, place the pureed soup in another pot and repeat until all soup is blended smooth. | 8. Stir in the basil, spinach and heavy cream. Set aside. | 9. To make the gnocchi: Bring a large pot of water to a boil. | 10. In a food processor, combine the mashed potatoes, spinach and roasted garlic. | 11. Pulse several times until well combined. | 12. Remove from processor and place in a medium bowl. | 13. Add the eggs, flour and salt. | 14. Mix just until the dough comes together. | 15. Turn dough onto heavily floured surface. | 16. Knead about 20 times. The dough will be sticky so make sure you use plenty of flour on your work surface. | 17. Divide dough into 6 portions. | 18. Working with one portion at a time, roll into a rope about the thickness of your index finger. | 19. Cut into 1 inch segments. | 20. Place on a floured cookie sheet. Set aside. | 21. Repeat until all 6 portions have been rolled and cut into segments. | 22. Add about 20 pieces of gnocchi at a time to the boiling water. | 23. Cook 2 minutes. | 24. Remove from the water with a slotted spoon and place in the soup. | 25. Repeat until all gnocchi has been cooked and is in the soup. | 26. Stir 1 cup of the gnocchi water into the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced	28.0	6.537999999999999	0.77	0.07
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
sun tomato	3	ounces	sun-dried drained	75.65	0.0	16.83	0.425
red pepper	1	jar	roasted drained	-	-	-	-
san marzano tomato	1	can		75.65	0.0	16.83	0.425
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
salt	1	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
basil leaf	8		cut	75.65	0.0	16.83	0.425
spinach	6	ounces	thawed squeezed frozen	37.4213	6.6338	3.7421	0.5103
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
water	1	cup		0.0	0.0	0.0	0.0
potato traditional	2	cups	Mashed	75.65	0.0	16.83	0.425
spinach	6	ounces	thawed squeezed frozen	37.4213	6.6338	3.7421	0.5103
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
egg	2			143.0	0.72	12.56	9.51
salt	1 1/2	1/2		-	-	-	-
purpose flour	1 1/2	cups		75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.