Tomato Soup with Goat Cheese Gnudi

Tomato Soup with Goat Cheese Gnudi

Tomato Soup with Goat Cheese Gnudi

An exclusive Italian recipe by Mario Batali, prepared at Identità New York event: learn how to make Tomato Soup with Goat Cheese Gnudi.

October 14, 2014

Cuisine

serves for

6

total time

0 HR 0 MIN

ingredients

Extra-virgin olive oil
2 tablespoons
butter
2 tablespoons, unsalted
Onion
1 medium red onion, finely chopped
Garlic
4 large cloves, thinly sliced
tomatoes
1/4 cup, chopped, sun-dried
Flour
3 tablespoons, all-purpose
chicken broth
3 cups, low-sodium
Plum tomatoes
1 can, San Marzano variety, pureed, juices reserved
sugar
1 tablespoon
Thyme
1 tablespoon fresh leaves
goat cheese
1 1/2 cups, fresh and soft
Parmigiano-Reggiano
1/2 cup freshly grated
Eggs
3 large
Nutmeg
1/2 teaspoon freshly grated
salt
1 teaspoon, kosher
Black pepper
1 teaspoon, freshly ground
Flour
5 tablespoons all-purpose, plus more for dredging
basil
1 bunch, fresh, leaves cut into chiffonade

Preparation

The dumplings in this case are often referred to as gnudi, effectively ravioli filling cooked like gnocchi. Once you try these little dumplings in a rich tomato soup, you will never need a grilled cheese again.

For the Soup
In a 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts.

Add the onion, garlic, and sun-dried tomatoes and cook, stirring occasionally, until soft but not browned, about 6 minutes.

Add the flour, stir to coat the onion and garlic, and cook for 5 minutes more.

Add the broth, plum tomatoes and their juices, sugar, and thyme and bring to a boil over medium-high heat while stirring the mixture.

Reduce the heat to low, cover, and simmer for 40 minutes.

For the Dumplings
While the soup is simmering, bring a large pot of salted water to a boil. Set up an ice bath.

In a large bowl, mix the goat cheese, Parmigiano, and eggs. Stir in nutmeg, salt, pepper, and flour.

Form the mixture into balls the size of a quarter.

Dredge the formed dumplings in flour to coat, tapping off the excess.

Slide the dumplings into the boiling water, being careful not to overcrowd the water; work in batches if necessary.

After they float to the top and have cooked for about 4 minutes, remove the dumplings using a slotted spoon and place them in the ice bath to set.

When completely chilled, transfer to a tray and refrigerate.

In a Vitamix or other sturdy blender, blend the soup in batches until smooth.

Rinse the pot and return the soup to the pot. Season with salt and pepper.

Set the pot over medium heat and return the soup to a high simmer.

Add the chilled gnudi and cook over medium-low heat for 10 minutes, but do not boil.

Serve warm, with basil chiffonade sprinkled over each serving.

Search Recipes

Mexican Corn and Bean Salad

Mexican Corn and Bean Salad

Next Recipe