Search Other Tasty Recipes!

Developed by Jack Achenbach, RDN, LD

Creamy Bacon Bisque With Gnocchi and Scallops

I needed a new soup to take to work this week. I may have overdone it. The fun part was making the gnocchi. The best part was eating them!⁣⁣ Parisian gnocchi are a little different than the potato gnocchi you may be used to. Instead of using potatoes, the dough more closely resembles pate-a-choux containing primarily butter, flour, water, and eggs.

Servings: 12

Level: Easy

Prep Time: 1 hour

Ingredients:

Carrots, diced

Celery, diced  

Yellow onion, diced

Garlic 

Bacon, cooked crispy, chopped

Chicken stock

Heavy cream

Bread flour 

Whole milk

Butter, melted

Eggs 

Salt

Scollops, seared

Porcini mushrooms, braised

Bisque

1 lb.

1 lb.

2 E.

1 head

1 lb.

8 c.

2 c.

Gnocchi

300g

450g

100g

6 E

9g

Additional

24 E.

2 lbs.

Directions:

Bisque: Sweat carrots, celery, onion, and garlic for 10 minutes until soft. Add the bacon and chicken stock and simmer for 1 hour. Remove from heat and blend until smooth.

Gnocchi: In a pot over medium heat, combine the butter and milk and heat until just boiling, making sure to fully melt the butter. Add the sifted flour to the milk mixture, and stir vigorously with a wooden spoon. The mixture will start to ball up and pull cleanly away from the sides of the pot. Reduce heat and cook for an additional four minutes to cook the starch in the flour. Transfer the heated mixture to a stand mixer fitted with the paddle attachment. Add salt and pepper. Set the mixer to medium speed, and slowly add in the eggs, completely incorporating them into the dough. 

Cut / Boil Gnocchi: Transfer the entire mixture to a piping bag fitted with a large, round tip. Tie a piece of butcher’s twine taut between the pot handles—you will use the string to cut the gnocchi. Bring water to a boil in the pot. Working in batches, pipe gnocchi into the boiling water a few at a time, using the butcher’s twine to cut pieces about 3 cm long. Cook for two minutes, or until gnocchi start to float to the top of the water. Then remove and place on the oiled sheet tray. Transfer the tray to the refrigerator to cool.

 

To Serve:

Top a bowl of bisque with parisian gnocchi, seared scalloped and braised mushrooms.

 

Cooking note:

Store bought gnocchi make a great substitution.

 

Storage Instructions:

Gnocchi and bisque and be frozen for later use or refrigerated. 

Leave A Comment 

Sign up with your email address to receive the latest recipes. 

You don't have to, but think about all of the tasty recipes you might be missing out on. Or follow my social media below!

  • Facebook - White Circle
  • Twitter - White Circle
  • Instagram - White Circle
  • YouTube - White Circle
  • LinkedIn - White Circle

Registered Dietitian

Personal Chef

Food Photographer

  • Facebook - Black Circle
  • Twitter - Black Circle
  • Instagram - Black Circle
  • YouTube - Black Circle
  • LinkedIn - Black Circle

© 2023 by Jack Achenbach

 

This site was designed with the
.com
website builder. Create your website today.
Start Now