Chicken Gnocchi Soup

Tonight was a special Soup Sunday, as we shared it with the Hubby's family.  Wanting to impress, we decided to pull out the big guns and try a copycat version of Olive Garden's Chicken Gnocchi Soup, with homemade Gnocchi.  I was a little leery as to how our Gnocchi would turn out, seeing as it was our first time, but to my surprise they turned out great!  Our modified recipe and Gnocchi making instructions are below.  Happy Eating!

Chicken Gnocchi Soup

                                   

Chicken Gnocchi Soup

1 tablespoon extra virgin oil
4 tablespoons butter
2 cups half and half

3/4 cup celery, finely chopped
1/2 large onion, finely chopped
2 minced garlic cloves
16 oz chicken broth
1 cup carrots, finely shredded
2 chicken breasts, cooked and diced or shredded (substitute rotisserie chicken if preferred)
1 lb Gnocchi, cooked (We made ours from scratch, but you can find them pre-packaged at the grocery store) 
1 cup of fresh spinach coarsely chopped
1 teaspoon salt
1/2 teaspoon thyme

1/2 teaspoon oregano
1/4 teaspoon nutmeg 

In a large stock pot saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes soft. Add the half and half.  When the soup reaches a simmer, add carrots, seasoning, and chicken.  Once the mixture becomes thick, add chicken broth and spices and allow to thicken again.  Then add the cooked gnocchi and spinach and let simmer until soup is heated through.   Season to taste with additional salt and/or chicken bouillon cubes.

Homemade Potato Gnocchi

Homemade Potato Gnocchi

                                            

I was first introduced to Gnocchi in Mexico while on a vacation with the Hubby's family.  (I know what you are thinking.  Yes, Mexico - we were staying at an all-inclusive resort with a fantastic Italian restaurant.) It has now become a favorite dish.  The pre-package Gnocchi works just fine, but homemade is always better in my opinion.  If you have the time, it is easy to make and takes just a few ingredients.

4 Medium-Large Russet Potatoes

2 cups flour (Approx. 1 1/2 for dough and more for kneading and rolling)

1 egg, lightly beaten

1 teaspoon salt

Peel and slice raw potatoes.  Add to a large pot of boiling water and cook until soft.  Drain and let potatoes cool.  Mash cooled potatoes.  In a large bowl mix flour and salt.  Add mashed potatoes into flour mixture.  Then knead egg into mixture.  

                                               

                                     

Roll dough into long ropes approximately 3/4" thick and slice into 3/4" pieces using a sharp knife.  

                                     

Roll Gnocchi down the back of a fork to create the ridges.  (Note: We found that once cooked, the ridges didn't keep their shape, so save yourself time and skip this step.)  Boil Gnocchi 1-2 minutes or until they float.  Drain and add to soup or toss with desired sauce. (Note: We tossed our Gnocchi in olive oil to prevent them from sticking together while we waited for our soup to thicken.)

We are by no means experts when it comes to Gnocchi.  Some recipes say to bake the potatoes and skip the egg to keep the moisture content down.  Other recipes suggest using a ricer if you have one.  I truly think Gnocchi is an art form and it may take a few times to get your recipe right.