Carrot and Ginger Soup with Ricotta Gnocchi

from Chef Matthew Karp of Plates Restaurant

(November 22, 2005) Carrot and Ginger Soup is a classic and healthy winter warm up.  It is very easy for the home cook and fulfilling for the family.  Adding the ricotta dumpling is inspiration from my years in Italy.  It adds texture, lightness and additional visual interest. 

If you are really pressed for time, you can leave the dumpling out and add in whatever protein you already have on hand, or a pasta sciuta (dried pasta from the cupboard).  Conversely, if you want to dress it up, enjoy it with a dry, crisp wine such as a sauvignon blanc. 

For the Soup:

3 tablespoons butter
2 ¼ pounds carrots, sliced
½ inch slice fresh ginger
1 teaspoon cumin
1 thinly sliced onion
1 quart vegetable stock
1 quart carrot juice
Sea salt
White pepper

In a medium (6-8-quart) saucepan, over low heat, melt the butter. Add carrots, ginger, cumin and onion. Season with salt and pepper. Cook slowly for 45 minutes, being careful not to brown the carrots. Add vegetable stock and carrot juice and cook another 10 minutes. Season with salt and pepper. Blend in a blender and correct seasoning.

For the Gnocchi:

1 pound ricotta cheese
2 eggs
½ cup all-purpose flour

Knead ricotta, eggs, and flour into dough, adding more flour as necessary to prevent the dough from getting too sticky. Shape into 1-inch rounds and boil in salted water for 30 seconds. Shock in ice water bath immediately. Spread gnocchi out on a sheet pan so they are not touching.

To Serve:

Chervil for garnish
Parsley for garnish

Heat soup. Add gnocchi to soup several minutes before serving to heat. Garnish soup bowl with fresh chervil or parsley.

PLATES in Larchmont is a neighborhood restaurant offering a repertoire of everyday American classics interpreted by Chef Matthew Karp and heavily influenced by the authentic elements of Italy, France, Asia and the master chefs under whom he trained. For reservations, call 914-834-1244 or visit www.platesonthepark.com.

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