Creamy Chicken Gnocchi Soup

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.

Sausage and Penne in garlic olive oil

Sausage and Penne in Garlic Olive Oil

5 sweet italian sausage links
Olive oil
1 lb penne paasta
4 cloves of garlic, minced
1tsp red pepper flakes
1tbsp dried basil
about 3-4 kale elaves, washed and torn into small pieces
butter

Place italian sausage in skillet with 1/2 cup of water. Cook over medium heat turning occasionally. When water cooks down, add another 1/2 cup of water and allow it to cook down as well. Add another 1/2 cup of water and cover pan, let cook until sausage is cooked through and no longer pink. Slice cooked sausage into bite sized pieces.

Cook pasta until al dente. Drain and set aside. In the same pot you made the pasta in, add tbsp olive oil and 1 tbsp butter. Saute the garlic and kale until soft. Add red pepper flakes and basil and saute for a few more minutes. Add the sausage and toss to coat, then reduce heat and cook for a few minutes to blend flavors. Add pasta to the sausage and spice mixture and toss to coat. Add extra butter or olive oil if needed.

Fiesta Chicken and Rice (Benson GF cookbook)

4 boneless skinless chicken breasts
1/4 C oil
1 1/2 C long grain white rice
1 medium onion chopped
4 garlic cloves, minced
1 tsp chili powder
1 tsp oregano
1/8 tsp cayenne pepper
1 14.5 oz can diced tomatoes, drained
1 pepper chopped (I like yellow peppers)
1 can chicken broth
1 C shredded mexican cheese blend
4 green onions diced thin
2 avocados
Season chicken with salt and pepper. Heat the oil in a large skillet until shimmering. Cook the chicken until golden brown on one side. Remove from pan, leaving drippings.
Add rice, onion and 1/2 tsp salt to the pan. Cook, stirring often, until grains are sizzling and toasted and onions begin to soften. Reduce heat if rice starts to brown too quickly. Stir in garlic and spices and cook until fragrant-15 sec. Stir in tomatoes, diced pepper and broth and bring to a boil. Stir and scrape up any browned bits. Nestle chicken, browned side up, into the rice and return any juices to the pan.
Cover the pan and reduce heat to low. Cook for about 12 minutes until chicken is cooked through. Transfer chicken to a cutting board and cover with foil. Stir the rice, replace the lid and continue cokking for about another 12 minutes until rice is tender and liquid is absorbed. Slice the chicken breasts into strips.
Remove the pan from heat and arrange sliced chicken on top. Sprinkle with the cheese and scallions and cover and let stand until cheese is melted. Serve with sliced avocado.

Garlic Lime Chicken (Leanne Ely)

1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme

4-6 boneless skinless chicken breasts
2 tbsp butter
2 tbsp olive oil
1/2 C chicken broth
4 tbsp lime juice

Heat butter and olive oil in a large skillet over medium heat. Mix together the spices and sprinkle on both sides of the chicken breasts. Saute chicken until golden brown on both sides and cook through. Remove the chicken from the pan and add lime juice and chicken broth to the pan. Scrape up the browned bits and whisk together with the broth. Allow to cook until slightly reduced. Add chicken back into the pan and thoroughly coat with the sauce.