Gnocchi Cream Soup
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Cook time: 
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Serves: Serves 6 - 8
 
Creamy soup with spinach and homemade potato gnocchi make up this wonderful Gnocchi Cream Soup similar to the one served at Olive Garden
Ingredients
  • 1/3 cup butter
  • 2 cloves minced garlic
  • 1 pound of cut up chicken
  • 1/3 cup flour
  • 1/2 carrot shredded
  • 6 – 8 oz. of frozen chopped spinach
  • 1 stalk of celery
  • 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3 tablespoons chicken bouillon powder
  • Gnocchi
  • 1 1/2 pounds russet potatoes
  • 1 cup flour
  • 1 large egg
  • 1 pinch of salt
Instructions
  1. In a large saucepan melt butter, add in garlic. Saute chicken and cook thoroughly. Add flour and mix until flour has thickened juice. Add milk and heavy cream a little at a time until well mixed and it starts to thicken and is smooth.
  2. Add the vegetables and chicken bouillon.
  3. Make the gnocchi. Put potatoes whole in a large pan and cover with water and boil until done. While potatoes are still hot peel and pass through a sieve or a ricer.
  4. Put a large pan of water on to boil.
  5. Put the potatoes on a clean cutting board and make a well in the center. Sprinkle the flour all over the potatoes and place the egg in the well with the pinch of salt. Mix all ingredients together with a fork. When all is combined, knead the dough gently until a ball is formed, then continue kneading for 4 minutes until it is dry to touch (does not stick to your fingers).
  6. Gradually roll dough until it is 3/4 in thick. Cut into 1 inch strips and then cut into 1 inch squares. Make into ball and flatten slightly with your thumb. Drop into boiling water and boil until they float, about 1 minute. Add to soup.
  7. Add the gnocchi last and let cook . If it is uncooked it can take 3 – 4 minutes to cook throughout. Cover and simmer for 10 minutes.
  8. Serve with Parmesan Cheese
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/11/08/gnocchi-cream-soup/