Restaurants like Olive Garden have made this soup style famous, but home cooks have perfected it.
They did just that.
Gnocchi are Italian dumplings.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Once cooked, they turn fluffy, tender, and soft.
Once tender, you’ll add the chicken broth, shredded chicken, and salt and pepper.
This will simmer for a bit to infuse the chicken and broth with the flavors of the aromatics.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Second, you’ll add the gnocchi and half-and-half.
Gnocchi cook quicklyfaster than traditional pasta anyway.
In about five to six minutes, the gnocchi will be tender and soft.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It will will wilt into silky strands in less than a minute.
Once frozen, the dairy will change texture, which can affect the soup.
Ingredients
2Tbsp.olive oil
1cupchopped yellow onion(from 1 medium [8 oz.]
Credit:Caitlin Bensel; Food Stylist: Torie Cox
onion)
1cupchopped carrots(from 3 peeled carrots)
1/2cupchopped celery(from 3 large [1 oz.
each] stalks)
4garlic cloves, chopped (about 1 1/2 Tbsp.)
6cupschicken broth
2cupscoarselyshredded rotisserie chicken
1 3/4tsp.kosher salt
1tsp.black pepper
1(16-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add the gnocchi:
Add gnocchi and half-and-half, stirring to combine.
Cook over medium, stirring occasionally, until gnocchi is hot throughout, about 6 minutes.
Add spinach and sherry vinegar, stirring to wilt spinach.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Divide evenly among 6 bowls, and garnish with basil.
Add gnocchi toward the end of the cooking process to keep them from becoming soggy and mushy.
So limiting their time in the soup will stop any sogginess.
Gnocchi, like ravioli, will float to the top of pot when they’re done.
It doesn’t take long for them to cook, just five to six minutes.
