Cooking recipes: Chicken soup with pumpkin and potato gnocchi

DESCRIPTION
Indulge in a weekend home their very tasty and rich soup! Time for its preparation will take a few more than usual, but if you prepare in advance the broth, the cooking process will be much easier. So, let's begin!

INGREDIENTS
FOR gnocchi
Potatoes 300g
120 g flour
salt to taste
HIGHLIGHTS
dried oregano 1 pinch
bay leaf 1 pcs.
chicken breasts 2 pcs.
Tomatoes 2 pc.
1 clove garlic
carrot 1 piece.
celery stalks 2 pcs.
onion 1 piece.
1 bunch of parsley
2 sprigs dill
30 g parmesan
Extra Virgin olive oil 3 tbsp. l.
allspice pepper 3 pieces.
pepper 3 pieces.
sun-dried tomatoes 3 pcs.
salt to taste
freshly ground black pepper to taste
300 g pumpkin

COOKING METHOD

First we need to prepare the soup. Chicken breast, I had a bone, so I separated the main pulp. A portion of the meat that was left on the bone, cooked broth. Add to the pan cut half sliced carrots, dried tomatoes, 1 stalk of celery, cut into pieces, parsley stalks, pepper bitter and sweet peas. Pour 2 liters of water. Cook the broth until tender (about 40 minutes), not forgetting to add salt to taste. For 5 minutes until cooked in the broth, place a bay leaf.

Ready broth.

Chicken fillet with salt and pepper, drizzle with olive oil and place on a baking sheet. Next place the unpeeled garlic cloves from the husk, and sprinkle them with olive oil. Cover with foil and bake at 180 g for about 45 minutes. For 10 minutes until cooked, open the foil and let the breast slightly redden.

Onions finely chop. With tomatoes, remove the peel and chop. Pumpkin cut into small cubes.

In the olive oil lightly Brown the onion, cut into slices, add the rest of the carrots, cook another 2 minutes. Then in the pan add the pumpkin, cut a second stalk of celery, tomatoes. Salt and pepper the vegetables, add a pinch of oregano and simmer 10 miutn. In the strained broth, add the vegetables and simmer for 20 minutes.

Baked garlic peel and mash into a puree with a fork. Chopped greens. Add in a pot of soup and simmer another 5 minutes.

Wash and boil the potatoes in their skins until tender. Peel and mash tolkushkoy, podsolite.

Mashed potatoes cool slightly, add half of the flour and mix. Then lay out on floured work surface, knead the dough, it should not be too soft, otherwise gnocchi fall apart during cooking. From the resulting dough sausage shape with a diameter of 1.5 cm and cut into pieces of 2 cm. Roll lightly in flour with a fork and press from both sides. Cook the gnocchi in boiling salted water for 2 minutes. Ready-made gnocchi on a plate and add a little oil, so they do not stick together.