We eat way too much pasta at our house. What’s not to love about it? It’s cheap, easy and loaded with carbs. Ha! Within the last year I’ve discovered how easy it is to cook with potato gnocchi. When it goes on sale B1G1 at my grocery store, I stock up! I really like this recipe for Italian Sausage & Gnocchi Soup, but of course the queen of all gnocchi recipes is Olive Garden’s Chicken Gnocchi soup. There a zillion copycat recipes on Pinterest, but I feel like this recipe gets it as close to the real thang as you can get! I tweaked the original recipe to suit my family’s taste, and I’m so excited to share my version with you!
Olive Garden Knock Off Chicken Gnocchi Soup (originally from food.com)
- 3 -4 chicken breasts, cooked and diced (I prefer to use chicken breasts roasted this way)
- 4 cups chicken stock
- 2 cups half-and-half (fat free tastes just as good)
- 1 garlic clove, chopped
- 1/4 onion, diced
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper
- 16 ounces potato gnocchi
- Saute the onion and garlic in oil over medium heat until onion is translucent.
- Add chicken, chicken stock, half and half, salt and pepper and seasonings.
- Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
- Add spinach and cook for another 1-2 minutes until spinach is wilted.
I made this earlier this week and served the soup with 10 minute rolls. I don’t like making bread – rarely do I have success with rolls or biscuits. But this has been a no-fail recipe for me. Plus, they are SO simple and inexpensive to make.
Do you have a favorite gnocchi recipe?