suemunzlinger's Recipe

Chicken Gnocchi Soup /Olive Garden

Category: Copy Cat Recipes (I have not tried all of these recipes)

Chicken Gnocchi Soup

Serves 6

Ingredients

•1 pound store-bought gnocchi or use recipe below to make by hand

•2 cups cooked chicken breast, cut into small cubes

•1 1/2 cups spinach leaves, chopped

•1 cup white onion, chopped

•3/4 cup carrots, finely chopped or julienned

•1/2 lemon, juiced

•2 sprigs rosemary

•2 cloves garlic, minced

•2-3 tablespoons extra-virgin olive oil

•kosher salt and freshly ground pepper, to taste



Sauce:

•1 3/4 cups heavy cream

•1 1/2 cups parmesan cheese, grated

•1/4 teaspoon nutmeg



Directions

1.If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.

2.Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.

3.Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant.

4.Season with salt and pepper and rosemary, and add chicken.

5.Cook until chicken is lightly browned and coated in cooking juices.

6.In a separate bowl, stir together heavy cream and parmesan cheese until there are no lumps.

7.Reduce stovetop heat to low and add parmesan cream mixture. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.

8.Add gnocchi to the mixture and cook until warmed through and coated in sauce.

9.Remove rosemary sprigs and serve immediately, garnished with more cheese



Potato Gnocchi

(makes 6 servings)

Ingredients
•2lbs russet potatoes, washed
•1 large egg, lightly beaten
•3/4 cup flour
•1 teaspoon table salt

Directions
1.Preheat the oven to 450F. Poke each potato 8 times with a paring knife over the surface. Microwave the potatoes until the ends are softened (10 minutes, flipping halfway through) Bake the potatoes in the oven until tender (a metal skewer should slide easily through them) about 18 to 20 minutes.
2.Hold the potato with a pot holder or kitchen towel, and peel it. Use a potato ricer, food mill, or if all else fails use a masher or blender (though that is not recommended for the best texture) to rice the potatoes into a large bowl. Cool until potatoes are no longer hot (about 15 minutes)
3.Bring 4 quarts of water to a low boil in a large pot with 2 teaspoons of salt. Stir egg into the potato with a fork until just combined. Sprinkle3/4 cups flour and 1 teaspoon salt over the warm potatoes, then use your hands to work the mixture into a soft, smooth dough. Add more flour 1 tablespoon at a time if the flour is too sticky.
4.Roll about 1/4 of the dough into a long 3/4″ thick rope/log. Cut two pieces from the rope about 3/4″ long and drop them into the water. Cook until the pieces float then taste to make sure they’re at the right consistency. If they are too mushy, add the rope back to the rest of the potatoes and add a little bit more flour. If they are just right, continue cutting the rope into 3/4″ pieces and press each cut piece of dough against the back of a fork to create ridges.
5.Repeat with the remaining dough.
6.Add one third of the gnocchi to the boiling water and cook until they float (about 1 1/2 to 2 minutes). Make sure the water is only a low, gentle boil. Use a slotted spoon to retrieve the gnocchi and transfer to a shallow serving bowl or platter. Repeat with remaining gnocchi.
7.Toss with your favorite sauce or pesto before serving.
8.Enjoy!