Brenda’s Recipe
The first time I made this dumpling called gnocchi, it was surprisingly easy and was so delicious...
The first time I made this dumpling called gnocchi, it was surprisingly easy and was so delicious. Today, gnocchi is available in most supermarkets, either as dried in the pasta aisle or sometimes in a cooler.
We are still in winter months where soup is always a welcome dinner with a salad or bread. This soup was a winner with my family, so I hope you enjoy it and email me at brencook4u@gmail.com.
CHICKEN GNOCCHI SOUP – serves 8
Ingredients:
3 Tbs. butter
1 Tbs. olive oil
1 cup onion, diced fine
½ cup celery, diced fine
2 garlic cloves, minced
¼ cup all purpose flour
2 cups half and half
2 (14 oz.) cans chicken broth
1 Tbs. fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves, slightly chopped
1 cup cooked chicken breast, diced
1 (16 oz.) package potato gnocchi
Salt and pepper to taste
DIRECTIONS:
- In a large pot, add the butter and olive oil. Over medium-high heat, sauté onion, celery and garlic until tender. Add the flour to create a roux, which is a mixture that is used to thicken soups and sauces. The color and flavor is determined by the amount of time the mixture is cooked. Cook this roux for another minute.
- Slowly add the half and half, alternating with the chicken broth, stirring with a whisk until it thickens. Add the thyme, carrots and gnocchi. Simmer for 5-8 minutes until gnocchi is cooked and soup is thickened. Add chicken and spinach and simmer until heated through. Salt and pepper to taste and serve immediately.
