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
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.
Add the vegetables and chicken bouillon.
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.
Put a large pan of water on to boil.
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).
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.
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.
Serve with Parmesan Cheese
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/11/08/gnocchi-cream-soup/