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.
Prep Time: 1 hour
Yellow onion, diced
Bacon, cooked crispy, chopped
Porcini mushrooms, braised
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.
Top a bowl of bisque with parisian gnocchi, seared scalloped and braised mushrooms.
Store bought gnocchi make a great substitution.
Gnocchi and bisque and be frozen for later use or refrigerated.