Pressure Cooker Onion Soup with Gnocchi Parmesan Dumplings

By jlwoodruff

Ingredients

• Dumplings:
• 1/3 cup olive oil
• 8 medium sized onions, sliced
• 2 tsp. minced garlic
• 4 cups chicken broth
• 1 tsp. coarse salt
• 1/2 tsp. white pepper
• 1 bay leaf
• 3/4 tsp. dried thyme
• 2 Tbs. gin (optional)
• 1/2 cup grated parmesan cheese
• Italian parsley chopped, for garnish
• 1/2 cup water
• 2 cups potatoes, peeled, cut into 2 inch pieces
• 1 Tbs. sour cream
• 1 green onion, minced
• 1/4 cup grated parmesean cheese
• 3 Tbs. butter
• 1/3 cup all-purpose flour
• 2 egg whites
• 1/2 tsp. salt
• 1/8 tsp. pepper

Details

Servings 6

Preparation

Step 1

Prepare the dumpling mixture:
Pour water into pressure cooker. Place potatoes in steam basket and insert in pressure cooker. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to medium and cook 6 minutes. Release pressure and remove lid.

Drain potatoes and place in a bowl. Add sour cream, green onions, and cheese. Using a electric mixer, whip until creamy. Add butter and flour and blend well. Wash mixer beaters. Whip egg whites until soft peaks from. Fold into potato mixture. Season with salt and pepper. Set potato mixture aside.

Soup:
In a pressure cooker, heat oil. Add onions and saute in hot oil 3 minutes. Add garlic, broth, salt, pepper, bay leaf, and thyme. Secure lid. Over high heat, bring cooker up to high pressure. Reduce heat to maintain pressure and cook for 2 minutes. Release pressure and remove lid.

Discard bay leaf. Bring soup to a rolling boil over high heat and cook 2 minutes. Reduce heat to medium-high and add gin, and stir. Reduce heat to medium.

Drop small teaspoons full of dumpling mixture into soup. Cook 2 minutes. Serve hot. Garnish with cheese and parsley.