Potato Gnocchi soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 lb whole baking potatoes1 beaten egg3/4 cups flourPinch of salt1 cup chicken breasts, cooked and diced2 tablespoons butter4 tablespoons flour2 cups half and half2 cups milk1 14 ounces can of vegetable broth1/2 cup celery, finely diced2 minced garlic cloves1 cup carrots, finely shredded1 cup onion, finely diced1 cup fresh spinach, coarsely chopped1 tablespoons extra virgin oil1/2 teaspoon thyme1/2 teaspoon parsleyFreshly grated Parmesan cheeses i optional
To make the potato Gnocchi:
Bake potatoes at 350 degrees for approximately 50 minutes. Remove from oven, cut in half, and allow to cool.
Remove potato from peel and mash thoroughly. Add egg and 3/4 cup flour. Mix thoroughly, but do not overmix. Roll into a 3/4 inch thick tube on a lightly floured surface. Cut into 1" squares. Using a fork or your finger, create a dent in the center of each square. Freeze or refrigerate until ready for use.
To Make Soup:
In a sauce pan, melt butter and oil. Add celery, garlic, and onion. Saute until onions are translucent. Add 4 tbs flour, mix. Let the butter and flour mixture cook for about a minute before adding milk and half and half.
Boil the gnocchi in 6 cups of water. When they float to the top, remove.
Into the pan with the garlic, onions, and milk products, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning. simmer until soup is thoroughly heated (approximately 5 minutes).
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user LADYHAWK2_99.
Bake potatoes at 350 degrees for approximately 50 minutes. Remove from oven, cut in half, and allow to cool.
Remove potato from peel and mash thoroughly. Add egg and 3/4 cup flour. Mix thoroughly, but do not overmix. Roll into a 3/4 inch thick tube on a lightly floured surface. Cut into 1" squares. Using a fork or your finger, create a dent in the center of each square. Freeze or refrigerate until ready for use.
To Make Soup:
In a sauce pan, melt butter and oil. Add celery, garlic, and onion. Saute until onions are translucent. Add 4 tbs flour, mix. Let the butter and flour mixture cook for about a minute before adding milk and half and half.
Boil the gnocchi in 6 cups of water. When they float to the top, remove.
Into the pan with the garlic, onions, and milk products, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning. simmer until soup is thoroughly heated (approximately 5 minutes).
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user LADYHAWK2_99.
Nutritional Info Amount Per Serving
- Calories: 3,967.9
- Total Fat: 119.2 g
- Cholesterol: 741.6 mg
- Sodium: 3,727.3 mg
- Total Carbs: 512.2 g
- Dietary Fiber: 53.2 g
- Protein: 218.2 g
Member Reviews