How to cook vegetable soup with cheese gnochchi

You will need
    • 500 g of parsnip;
  • 500 g of celery root;
  • 500 g carrots;
  • 100 g onions;
  • 300 g ricotta cheese;
  • 120 g of flour;
  • 100 g grated parmesan;
  • 2 eggs;
  • 1 zucchini;
  • 2 pcs. leek;
  • 2 tomatoes;
  • ground black pepper;
  • black pepper peas;
  • Bay leaf;
  • 1 head of garlic;
  • grated nutmeg;
  • salt;
  • fresh basil.
Peel and chop the parsnips, celery and carrots into large pieces. Cut onions into halves. Thoroughly wash the leeks. To make the broth, you only need its upper green part, which is cut into large pieces, and lower the lower part for now. Put all the vegetables in a saucepan, cover with water and bring to a boil. After that, reduce the heat and continue to boil the broth, removing the foam that appears.
Approximately half an hour after the start of boiling, add greens, bay leaf, peas, and peeled garlic clove to the broth. Boil the dish for another 15-20 minutes. After that, remove all the vegetables from the broth and strain it.Boiled vegetables can be simply thrown away, because in the process of cooking they have already given everything they need to the water. After the vegetable broth has cooked, turn off the heat and start cooking cheese gnocchi.
Beat the flour, ricotta cheese, parmesan cheese in a blender until smooth, adding salt, pepper and nutmeg to taste. Beat eggs into the resulting dough, knead it and refrigerate for 30 minutes. Roll out the finished dough and roll with a roller. Cut it into slices 1 cm wide and flatten lightly so that you make a small flat cake. Boil water, add salt and cook the resulting cheese gnochchi. Throw them in a colander after they float.
Peel leek and zucchini, cut into rings and small cubes, respectively. Boil the tomatoes, peel them and cut them into cubes. Put the vegetable broth back on the fire and bring to a boil, then add cooked vegetables to it and boil for about 3-5 minutes. Put the ready cheese gnocchi in the soup, salt and pepper to taste. Turn off the heat and let the dish infuse. Before serving, decorate the vegetable soup with a sprig of basil.