How to make OLIVE GARDEN'S | Chicken & Gnocchi Soup Recipe

In a large mixing bowl, add 2 cups of powdered potatoes.

Add 3 pinches of kosher salt and 1/4 teaspoon of freshly ground nutmeg to the bowl.

Pour in 2 cups of boiling water and mix with the potato flakes.

Add the yolk of 2 eggs to the mixture.

Sprinkle in 1 cup of all-purpose flour and stir until well incorporated.

Knead the mixture on a floured surface for about 1 minute with floured hands.

Take 1 teaspoon of the potato mixture, roll it into a ball, and place it on wax paper, giving it a thumbprint.

In a saucepan, bring 2 inches of salted water to a simmer.

Gently drop each gnocchi into the simmering water; once they float to the top, remove them with a kitchen spider or slotted spoon and set aside to drain.

Pull and chop the meat from a freshly roasted chicken, yielding about 4 cups of pulled chicken.

Dice 1 small sweet onion and slice 3 large celery stalks thinly on the bias.

Mince 3 large garlic cloves and chop 8 oz of fresh baby spinach.

In a soup pot over medium-high heat, add 2 tablespoons of extra virgin olive oil.

Once the oil shimmers, add the diced onions, sliced celery, minced garlic, and 1 cup of matchstick carrots.

Cook until the vegetables soften and the onions become translucent.

Sprinkle in 3/4 cup of all-purpose flour and stir to form a roux.

Add 7 cups of chicken stock and whisk to ensure the roux is fully incorporated.

Cover and simmer for 10 minutes until the vegetables are tender.

Add the chopped chicken, chopped spinach, 2 cups of heavy cream, kosher salt, cracked black pepper, and 1/4 teaspoon of ground nutmeg to the pot.

Stir and cover, simmering for an additional 5 minutes.

Turn the heat down to medium and gently add in the potato dumplings (gnocchi).

Allow the gnocchi to naturally thicken the soup, simmering for an additional 3 to 4 minutes.

Equipment Needed

Spice Level:

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