Prep 15 mins
Cook 15 mins
This is a Olive Garden spin-off Chicken Gnocchi soup... It's rich and hearty with little pillows of gnocchi and turkey floating around. And gnocchi makes me happy. :)
- 16 ounces gnocchi
- 4 tablespoons butter
- 1 cup onion, diced
- 1⁄2 cup celery, diced (about 2 stalks)
- 2 garlic cloves, minced
- 1⁄4 cup flour
- 1 1⁄2 cups heavy cream
- 2 1⁄2 cups 1% low-fat milk
- 1 (14 ounce) can chicken broth
- 1 cup carrot, shredded
- 2 bay leaves
- 12 ounces turkey breast
- 1 cup frozen spinach, coarsely chopped
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup shredded mozzarella cheese
- Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
- Meanwhile, in a large dutch oven over medium heat, melt the butter. Add the onion, celery and garlic and sauté until the onion becomes translucent, about 7 minutes. Whisk in the flour, forming a roux. Cook for 1 minute. Pour in the cream and milk, and add the carrots and chicken and bay-leafs to the dutch oven. Simmer until the mixture begins to thicken, stirring often, about 5 minutes. Add the chicken broth, and allow the mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is achieved. Stir in the gnocchi, spinach, cheese and seasonings and simmer until soup is heated through.
This recipe is phenomenal! I love Olive Garden's Chicken and Gnocchi Soup but this is ever bit as good if not better. The only changes I made to this one was to use 1 cup of regular (not heavy) whipping cream, 3 cups of WHOLE milk, and I used 2 med. handfuls of raw spinach instead of the frozen. Nutmeg was freshly grated into the soup, and I did not put the mozzarella cheese in at the end. Instead I served fresh grated Parmesan cheese at the table when serving the soup.
I also had just made fresh gnocchi (King Arthur flour/eggs/potatoes) two days before...put in freezer, so weighed out the 16 oz that I would need for this. Everything else in the recipe was the same. So GOOD! Thanks so much for coming up with this, Patrod, I have been looking for this type of recipe for so long!