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

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Recipe Information

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Video-Specific Recipe

Chicken and Gnocchi Soup

ItalianITmain
30 min
medium
6 servings
Servings4
2 cups powdered potatoes
3 pinches kosher salt
1/4 teaspoon freshly ground nutmeg
2 cups boiling water
2 egg yolks
1 cup all-purpose flour
2 inches of salted water (for boiling gnocchi)
4 1/2 lb roasted chicken (yielding about 4 cups pulled chicken)
1 small sweet onion, diced
3 large celery stalks, sliced thinly
3 large garlic cloves, minced
8 oz fresh baby spinach, chopped
2 tablespoons extra virgin olive oil
1 cup matchstick carrots
3/4 cup all-purpose flour (for roux)
7 cups chicken stock
2 cups heavy cream
kosher salt to taste
cracked black pepper to taste
1/4 teaspoon ground nutmeg (for soup)
1

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

2

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

3

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

4

Add the yolk of 2 eggs to the mixture.

5

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

6

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

7

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

8

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

9

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.

10

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

11

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

12

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

13

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

14

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

15

Cook until the vegetables soften and the onions become translucent.

16

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

17

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

18

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

19

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.

20

Stir and cover, simmering for an additional 5 minutes.

21

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

22

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

Equipment Needed

large mixing bowlsaucepansoup potkitchen spider or slotted spoonwax paper

Spice Level:

🌶️🌶️🌶️

Dietary

dairy-free
Local Name: Zuppa di pollo e gnocchi

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