The other night I made soup that I’ve never made before. I’ve tried gnocchi before with some alfredo sauce and wasn’t really a fan. Gnocchi has a taste that is hard to describe. It like a chewing potato dumpling. I love the creamy gnocchi soup at olive garden and thought I would try to make my own. I think I like the gnocchi in soup because its covered with other yummy flavors. Honestly I don’t know why I enjoy it in soup, I just do. LOL I found a version off of the Food Network website that turned out quite well.
Start off by chopping your veggies, garlic and celery.
Cook and shred your chicken. I used a rotisserie chicken from Kroger. Why not let Kroger do all the work.
Pour your broth, garlic and unsalted butter into sauce pan. Boil until your garlic is tender. Once your garlic is tender add your celery and boil until tender.
Cook your gnocchi as directed on package.
Pour your gnocchi, chicken and peas into broth mixture.
Chicken and Gnocchi Soup
7 Cups of Chicken Broth
4 Cloves of Garlic, minced
3 tablespoons of unsalted butter
1 teaspoon of sugar
1 cup of celery
2 cups of prepared potato gnocchi
1 cup of frozen peas
2 heaping cups of shredded chicken ( I used a rotisserie chicken and let Kroger do all the work)
pepper to taste
Pour chicken broth, garlic, butter and sugar into a large saucepan over medium heat, bring to a simmer and cook until the garlic is tender. Add the celery and continue to simmer until almost tender. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt and top with parm.
Served with a slice of everything bread.