Ingredients: |
Ingredients: Gnocchi:
18 ounces potatoes, peeled, cooked and mashed
2 tablespoons butter melted
1 egg beaten
1 cup flour + ¼ cup flour for dusting
salt to taste
Chicken Soup:
2 tablespoons butter
2 tablespoons olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrots
2 cloves garlic, minced
1 teaspoon fresh thyme
salt and pepper, to taste
1/4 cup all-purpose flour
2 cups chicken broth
4 cups milk
2 cups cooked chicken, shredded or cubed
1 recipe worth of gnocchi, prepared
2–3 cups baby spinach, roughly chopped
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Directions: |
Directions:Gnocchi:
Combine very mashed, smooth potatoes, butter, and eggs in a bowl. Slowly mix in ½ cup flour and knead until dough forms adding additional flour as required until the dough holds together (it will still be slightly sticky). You may not need all of the flour.
Cover and rest 30 minutes at room temperature.
Dust counter with flour and roll out a ½" to ¾" thick rope of dough. Cut into ½" slices.
Cook in boiling salted water, about 3 minutes, or until it begins to float.
Remove from boiling water and transfer to an ice bath for about 1 min.
Toss with oil and refrigerate until ready to serve.
Soup:
In a Dutch oven or heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onions, celery, carrots, garlic and thyme and cook until softened, 5-10 minutes. Season to taste with salt and pepper.
Stir in the flour and cook for a couple of minutes. Slowly whisk in the chicken broth, scraping up any browned bits on the bottom of the pan. Slowly whisk in the milk. Stir in the chicken. Bring to a simmer and cook for 20 minutes.
Add in the prepared gnocchi, cooking gnocchi until the center is cooked through, about 10 minutes. Add spinach. Cook until the spinach has wilted. Add some cheese and it's ready! |
This recipe for Olive Garden Copycat Chicken and Gnocchi Soup is from