Chicken and Gnocchi Soup

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 them, I am so overjoyed with how they taste. Normally, I make them like I would a normal pasta and just dump sauce on them so I wanted to try something different and I had most of the ingredients already. While the soup was really good, the next day was even better!

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.

  • Servings: 7-serving
  • Difficulty: medium
  • Print

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

Summary

  • Course: appetizer
  • Preparation Time: 45 mins
  • Cooking Time: 80 mins

Ingredients

Soup
1/2 lb Bacon
1 White Onion
2 Carrots
3 Celery Stalks
5 Cloves Garlic
1 Tablespoon Chicken Better Than Bouillion
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 teaspoon Dried Thyme
2 Cups Cooked Chicken
1/2 lb Frozen Spinach
2 12 oz Evaporated Milk Cans
2 Tablespoons Cornstarch
1/2 Recipe of Gnocchi (see below)
to taste (see note above) Salt
Gnocchi
4 Large Russet Potatoes (about 2 lbs)
1 Egg , beaten
1 1/2 Cups Flour
2 Tablespoons Parmesan – Reggiano , shredded
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 teaspoon Kosher Salt
1/4 teaspoon Ground Pepper

Steps

  1. Start by preparing the gnocchis; center a rack in the oven and preheat to 425 degrees F.
  2. Prick each potato several times with a fork and place on a baking sheet or a roasting plan in a single layer.
  3. Bake the potatoes until the potatoes are tender enough to be pierced with a small knife (about 60 mins).
  4. 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).
  5. Cut each potato in half, lengthwise, and scoop out the flesh. Pass the flesh through a potato ricer over a bowl.
  6. Using a wooden spoon, gently stir in the beaten egg, parmesan cheese, olive oil, melted butter, and 1/2 cup of flour.
  7. 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.
  8. 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.
  9. Repeat the step for all the dough.
  10. 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
  11. 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.
  12. 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).
  13. Mince the Garlic. Add the Garlic, Bouillon, Basil, Oregano, and Thyme. Cook for an additional minute.
  14. Add in the Chicken and Spinach. Cook until the Spinach is thawed (about 3 – 4 minutes).
  15. 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.
  16. Mix the Cornstarch with 3 or 4 Tablespoons warm water in a small bowl until well mixed.
  17. Stir in the Cornstarch into the soup.
  18. Increase the heat to medium-high and bring to a boil, stirring occasionally.
  19. Once the soup is boiling, add 1/2 of the Gnocchi (freeze the other half to use later). Cook an additional minute

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