Potato Gnocchi soup
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Potato Gnocchi soup calories by ingredient
Introduction
The basis for this recipe was a copycat of Olive Garden's dumpling soup. I changed several things. The original says that a rotisserie chicken works best, but I haven't tried that. The original also called for double the butter and cream, which I cut for pretty obvious reasons. The basis for this recipe was a copycat of Olive Garden's dumpling soup. I changed several things. The original says that a rotisserie chicken works best, but I haven't tried that. The original also called for double the butter and cream, which I cut for pretty obvious reasons.Number of Servings: 1
Ingredients
-
1 lb whole baking potatoes
1 beaten egg
3/4 cups flour
Pinch of salt
1 cup chicken breasts, cooked and diced
2 tablespoons butter
4 tablespoons flour
2 cups half and half
2 cups milk
1 14 ounces can of vegetable broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses i optional
Directions
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.