Description
Creamy olive garden gnocchi soup brings comfort straight from Italian kitchens, warming hearts with its rich, velvety texture. Potato dumplings nestled in a savory broth invite you to savor each spoonful of pure culinary comfort.
Ingredients
Scale
Protein:
- 2 chicken breasts, cooked and shredded
Starch:
- 1 package fresh gnocchi
Vegetables and Herbs:
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cups fresh spinach
- Fresh parsley for garnish
Liquid and Thickeners:
- 4 cups (946 ml) chicken broth
- 2 cups (474 ml) heavy cream
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 g) butter
- 3 tablespoons (23 g) all-purpose flour
Seasonings:
- Salt to taste
- Pepper to taste
Instructions
- Warm olive oil and butter in a large, heavy-bottomed pot over medium heat until butter melts and becomes frothy.
- Introduce minced garlic, diced onions, sliced carrots, and chopped celery into the pot, sautéing for 4-5 minutes until vegetables become translucent and fragrant.
- Dust vegetables with flour, stirring continuously to create a smooth, coating layer that prevents clumping.
- Gradually pour chicken broth into the pot, whisking consistently to prevent lumps and create a smooth base.
- Incorporate shredded chicken into the liquid, allowing mixture to reach a gentle simmer for 10-12 minutes.
- Carefully drop gnocchi into the simmering soup, cooking until they rise to the surface and become pillowy, approximately 3-4 minutes.
- Reduce heat and blend heavy cream into the soup, creating a rich, velvety texture.
- Add fresh spinach leaves, stirring until they wilt and become tender, approximately 2 minutes.
- Adjust seasoning with salt and freshly ground black pepper, then garnish with chopped parsley before serving hot.
Notes
- Ensure the gnocchi are fresh or frozen for the best texture, avoiding pre-packaged dried versions that might become too dense.
- Customize the soup’s thickness by adjusting the amount of chicken broth or cream to suit personal preference.
- Create a gluten-free version by using cornstarch instead of flour and selecting gluten-free gnocchi.
- Keep the soup’s vegetables crisp by adding spinach at the last moment to preserve nutrients and maintain a vibrant green color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg