Yesterday was a hang-out day with my friends. My friend Noah and I made chicken Gnocchi soup for our friend Arianna, since she had a cold she wasn’t allowed to touch anything. We stole the recipe from Olive Garden, so in all fairness, it must be shared!
- 3 -4 chicken breasts , cooked and diced
- 4 cups chicken stock
- 2 cups half-and-half
- 1 stalk celery , diced
- 1 garlic clove , chopped
- ½ carrot , shredded
- ½ onion , diced
- 1 cup fresh spinach , chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- salt and pepper
- 16 ounces potato gnocchi
- 1 tablespoon cornstarch (optional)
Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.
Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.
Ladle into bowls and serve!
- 1 1/2 lbs. boiling potatoes (no Russets! Yukon golds are great, as are red-skinned “new potatoes”)
- 1 1/2 cups flour, plus more for rolling
- Scrub potato clean and put in a large pot. Cover with cold water and bring to a boil. Add enough salt to make the water taste salty. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes after the water has come to a boil.
- Drain potatoes and let cool slightly. Once they are cool enough to handle but still warm, use a paring knife to scrape off and discard the skins. Push potatoes through a ricer or food mill into a large bowl or mash with a large fork or potato masher thoroughly.
- Stir in flour – it will seem like it won’t combine at first, but keep working it – eventually it will become a smooth, playdough-like dough.
- Divide dough into four parts and work with one section at a time. Roll a section of dough into a long, inch-thick snake on a well floured surface. Cut this thin log into bite-size (1/2- to 3/4-inch) pieces.
- Take each dumpling and push it down the tines of a fork with your thumb, letting it drop onto a floured surface at the end. It should have tine marks on one side and a thumbprint on the other. This motion will take a few gnocchi to practice to get down, but then is quite easy. Arrange gnocchi on a very well floured baking sheet or tray. Repeat with remaining dough.
- Gnocchi can sit, covered loosely, at room temperature for several hours. Or, loosely cover and refrigerate overnight. Or, place on a baking tray and freeze. Once they are frozen, transfer gnocchi to a resealable plastic bag and keep frozen until ready to boil for up to six months.
- When ready to cook dumplings, bring a large pot of salted water to a boil. Add only as many gnocchi as can comfortably cover the surface of the water. They will sink immediately. Give them a quick but thorough stir. Within about a minute they will float to the surface. Let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon. Place gnocchi on a warm serving platter and repeat with remaining gnocchi. Toss with butter, pesto, tomato sauce, or the topping of your choice and serve immediately.