This soup is inspired by the Chicken Gnocchi soup served at Olive Garden. I made my own gnocchi so that they would be gluten free, but I have heard that you can buy them at Target. Everyone in the family loved this except for Lexie. I will definitely make it again and for sure double the recipe. It came together fairly quickly, I chopped the veggies while the chicken was cooking and then made the gnocchi while the soup was simmering. It probably took me 30-45 minutes start to finish. I also had plenty of gnocchi dough left, that I am planning to freeze for future recipes. Bon appetit!
Creamy Chicken Gnocchi Soup
1/3 c olive oil or butter
2 cloves, minced garlic
1 lb chicken, cut into bite sized pieces
1/3 c flour (I used asian white rice flour)
1/2 carrot, shredded
1 stick of celery, finely chopped
1/2 c fresh spinach, chopped
2 1/2 c whole milk
1 1/2 c heavy cream
3 chicken bouillion cubes, smashed
2 cups of gnocchi, uncooked
salt and pepper to taste
In a soup pot, warm butter or olive oil and saute garlic. Add in chicken and cook until done. Remove chicken and add flour to make a roux. Add milk and heavy cream, stir until smooth. Add veggies and bouillion cubes and simmer until veggies are soft, stirring occasionally. Add chicken and gnocchi and simmer for 3-4 minutes until gnocchi is cooked through. If soup is too thick, add some warm milk to thin.
Grandma's Gnocchi
6 russet potatoes (I used one cup of potato pearls cooked according to directions)
1 c flour (I used asian white rice flour)
1 egg, lightly beaten
1 tbsp olive oil
1 pinch salt
If using real potatoes, put in boiling water and cook until tender. Drain, and mash or put through a ricer.
Place mashed potatoes in a large bowl, stir in olive oil, egg and salt. Knead in enough flour to make a soft dough. On a floured surface, roll dough into a long rope. Cut into 1/2 inch pieces.
Cook gnocchi in boiling water for about 3-5 minutes and serve with your favorite pasta sauce.
