Gnocchi Soup
QUARANTINE CUISINE
Gnocchi Soup
I want to share my version of Olive Garden’s gnocchi soup. It’s creamy, savory and good for the soul.
For this recipe, I use Italian sausage I crumbled and cooked (OG uses chicken). It cooks faster and the flavor from the sausage pulls all the other ingredients together to add a nice savory blend. Feel free to use a different protein. For instance, diced or shredded chicken, shrimp, ground beef or turkey. Hmmm, I think I will try shrimp the next time.
If you are anything like me, I don’t want to spend to much time in the kitchen. So to speed up the prepping process, I used already prepared items from my local HEB grocery store. Like, already chopped celery, a seven-ounce package is equivalent to about 2 cups. I used garlic in the squeeze bottle, 16-ounce pre-packaged gnocchi and shredded carrots in a bag. Top your gnocchi soup with shaved Parmesan and serve with warm garlic ciabatta toast.
Like the rest of the world, we are experiencing some uncertain times. This COVID-19 has the universe on lockdown. When this is all over, some of us will become better cooks and a little fatter. (insert smile, lol). But we will get through this, we always do.
Have fun with this recipe, make it your own.
Bon Appetit!
Notes
If you are anything like me, I don't want to spend a lot of time cooking. So to speed up my process, I used already prepared items from the grocery store.
For instance, already chopped celery. A 7-ounce package is equivalent to about 2 cups. I used garlic in the squeeze bottled, 16-ounce pre-packaged gnocchi and shredded carrot in a bag.
Ingredients
- 1 pound of cooked Italian sausage, crumbled (options: chicken, shrimp or turkey)
- 2 cups of celery, chopped
- 1/2 white onion, diced
- 2 teaspoons of minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon of olive oil
- 4 cups of low sodium chicken broth
- salt and pepper, to taste
- 1 teaspoon of thyme
- 16 ounces of potato gnocchi
- 2 cups of half and half
- 1 cup of fresh spinach, roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
- Add meat, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in the gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
- Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
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