Creamy Chicken Gnocchi Soup

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Introduction: Creamy Chicken Gnocchi Soup

First Time Author Contest 2018

This is an entry in the
First Time Author Contest 2018

Gluten Free Challenge

This is an entry in the
Gluten Free Challenge

This creamy, flavorful soup is great way to warm up on a cold day. It is my most requested recipe! Biting into the little cloud like gnocchi is like having little bits of heaven in your mouth. No one will ever know it's gluten free! Goes great with your favorite gluten free crusty bread!

Step 1: Gather Ingredients for Soup

You will need:

3 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 Cup Diced Carrots

1/2 Cup Diced Celery

3/4 Cup Diced Onion

4 Cloves Minced Garlic

4 Cups Chicken Broth

1 1/2 Cups Half-N-Half

2 Cups Shredded Cooked Chicken Breast

1 Pound Gnocchi

3 Cups Fresh Spinach

2 Tablespoons Dried Basil

1/3 Cup Gluten Free All Purpose Flour

To Taste Salt & Black Pepper

Grated Parmesan Cheese for garnish

Step 2: Gather Ingredients for Gnocchi

You will need:

1 pound Yukon Gold Potatoes (peeled, cooked, mashed and completely cooled)

¼ cup Garbanzo Bean Flour

½ cup Potato Starch (not Potato Flour)

¼ cup Parmesan Cheese, grated

1 pinch Ground Nutmeg

2 Egg Yolks

¾ t Salt

Step 3: Make Gnocchi

In large mixing bowl add mashed potatoes, garbanzo bean
flour, potato starch, Parmesan, nutmeg, egg yolks and salt. Mix until just incorporated. Pour mixture out on a counter lightly dusted with potato starch. Kneed the mixture to make very soft, but not sticky, dough. If it gets sticky kneed in more potato starch, a little at a time just until dough is no longer sticking to your hands.

Dust counter with potato starch again. Divide dough into four equal pieces. Take first piece and roll it into a long cylinder about as thick as your finger. Roll from the center of the cylinder to get an even tube shape. Cut into 3/4 inch segments. To make the traditional ribbed shape, lay a fork on the counter with the tines down. Roll each segment down the tines of a fork. Fork step is optional, if you are in a hurry. Repeat with other three sections of dough.

Lightly dust a sheet pan with potato starch. Place cut gnocchi on sheet pan, cover with plastic wrap and refrigerate until ready to cook.

In batches, drop gnocchi in large pot of salted boiling water, careful not to over crowd the pot. As the gnocchi float to the surface, transfer with slotted spoon to strainer. When all gnocchi are cooked, add them to soup or sauce of your choosing. Enjoy!

Step 4: Building the Soup

In a large pot heat butter and oil over medium heat. Add onion, celery and carrot. Season with salt &pepper. Add garlic. Cook until tender, about 10 minutes. Stir often.

Sprinkle flour over vegetable mixture and mix. Cook 3 minutes, stirring often.

Stir in chicken broth, cooked shredded chicken and dried basil, Let simmer 10 minutes.

Add half-n-half. Taste for seasoning. Add salt & pepper if needed.

Add cooked gnocchi and spinach to soup and stir. Cook until spinach is wilted.

Serve with grated Parmesan. Enjoy!

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4 Comments

That looks really good. I am going to have to see if I can find all the ingredient at my local grocery store.

I am so glad you enjoyed the recipe. Most of the ingredients can be found at your local store. The specialty flours may be a little more difficult to find, but are usually in the natural section of your store or at your local natural grocers.

So glad you enjoyed the recipe! It is really tasty!