I did not add any salt to this but the day I made it, we definitely needed to add salt. After you let it sit overnight, some of the salt seeps out of the gnocchi and it no longer needs any salt. I would hold off on salt and salt it as you see fit while eating it.
I was not really planning on making this dish because I have been making a lot of soup, stew, and chili recipes lately. Then I thought how much I really love homemade gnocchis. Every time I make Gnocchis, I somehow forget how much of a pain in the ass they are. Probably because while I am eating the
- Start by preparing the gnocchis; center a rack in the oven and preheat to 425 degrees F.
- Prick each potato several times with a fork and place on a baking sheet or a roasting plan in a single layer.
- Bake the potatoes until the potatoes are tender enough to be pierced with a small knife (about 60 mins).
- Remove the potatoes from the oven and let them cool slightly. They should be cold enough where you can handle them but still steam when you cut them open (about 6 – 10 mins).
- Cut each potato in half, lengthwise, and scoop out the flesh. Pass the flesh through a potato ricer over a bowl.
- Using a wooden spoon, gently stir in the beaten egg, parmesan cheese, olive oil, melted butter, and 1/2 cup of flour.
- The mixture should be stirred only until just combined and add more flour as needed 1/4 cup at a time. Add just enough flour so the dough holds together, no more. You should knead no more than 1 minute. The final product should be soft, smooth, and a little sticky.
- On a well floured surface, tear off a chunk of dough about the size of lemon and roll out the dough into 3/4 inch diameter logs.
- Repeat the step for all the dough.
- Each each log crosswise every 3/4 inches. Make the gnocchis either with the back of a fork or with your finger tip. Place the gnocchis on a baking sheet and freeze
- While the Gnocchis are freezing, start the soup; cut the Bacon into bite sized pieces, dice the Onion, peel and shred the Carrots, and chop the Celery.
- In a large stock pot, combine the Bacon, Onion, Carrots, and Celery. Heat over medium to medium-low heat. Cook until the onion is soft (about 5 minutes).
- Mince the Garlic. Add the Garlic, Bouillon, Basil, Oregano, and Thyme. Cook for an additional minute.
- Add in the Chicken and Spinach. Cook until the Spinach is thawed (about 3 – 4 minutes).
- Add in the Evaporated Milk. Refill each Milk can twice with water and add it to the pot. That is 4 additional cans of water or 48 fl oz.
- Mix the Cornstarch with 3 or 4 Tablespoons warm water in a small bowl until well mixed.
- Stir in the Cornstarch into the soup.
- Increase the heat to medium-high and bring to a boil, stirring occasionally.
- Once the soup is boiling, add 1/2 of the Gnocchi (freeze the other half to use later). Cook an additional minute