Skip to main content

Chicken Gnocchi Soup


Restaurant-Inspired Recipe: Olive Garden's Thick Chicken And Gnocchi Soup

I Looooooove Gnocchi! But, with like so many other of my favorite dishes there were no allergy free alternatives until now!

Chicken Gnocchi Soup

Serves 6
Ingredients
  • 1 pound store-bought gnocchi or use this recipe to make by hand (Gluten free gnocchi can be found in the grocery store, the brand I see the most is Delallo)
  • 2 cups cooked chicken breast, cut into small cubes
  • 1 1/2 cups spinach leaves, chopped (maybe make it a little healthier and add kale as well)
  • 1 cup chicken broth (organic & gluten free)
  • 1 cup white onion, chopped
  • 3/4 cup carrots, finely chopped or julienned
  • 1/2 lemon, juiced
  • 2 sprigs rosemary (maybe italian seasoning for me)
  • 2 cloves garlic, minced
  • 2-3 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • 1 3/4 cups heavy cream (So Delicious Coconut Culinary Cream Original, vegan, this is a link to show you what is looks like) https://www.youtube.com/watch?v=E_-U280XZoQ
  • 1 1/2 cups parmesan cheese, grated, divided (pecorino or vegan parmesan) 
  • 1/4 teaspoon nutmeg (I seriously doubt if I add this, to each it's own though)
Directions
  1. If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.
  2. Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.
  3. Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant.
  4. Season with salt and pepper and rosemary, and add chicken.
  5. Cook until chicken is lightly browned and coated in cooking juices.
  6. Pour in chicken broth and lemon juice, and stir together, then pour in heavy cream.
  7. Reduce stovetop heat to medium-low and stir in parmesan cheese. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
  8. Add gnocchi and spinach to the mixture and cook until warmed through and coated in sauce.
  9. Remove rosemary sprigs and serve immediately, garnished with more cheese.
Recipe adapted from Copy Kat



Recipe Borrowed From: http://12tomatoes.com/restaurantinspired-recipe-olive-gardens-thick-chicken-and-gnocchi-soup/?utm_source=glp-12t&utm_medium=social-fb&utm_term=20170130&utm_content=link&utm_campaign=restaurantinspired-recipe-olive-gardens-thick-chicken-and-gnocchi-soup&origin=glp_12t_social_fb_link_restaurantinspired-recipe-olive-gardens-thick-chicken-and-gnocchi-soup_20170130

Comments

Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!




Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Grilled Romaine Hearts with Caesar Vinaigrette

Recipe borrowed from: http://www.dessertnowdinnerlater.com/2014/05/grilled-romaine-hearts-caesar-vinaigrette/ I love love love Caesar anything!!! Definitely going to try this! Serve this as the salad for Christmas dinner!

Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…