Top Secret Recipes' Version of Olive Garden's Chicken and Gnocchi Soup

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KMOV.com

Posted on October 6, 2010 at 9:00 AM

Updated Tuesday, Oct 5 at 12:56 PM

 

OLIVE GARDEN

CHICKEN &

GNOCCHI SOUP

 

MENU DESCRIPTION: “A creamy soup made with roasted chicken,

traditional Italian dumplings, and spinach.”

It’s hard to fi nd premade gnocchi that is as good as the stuff OliveGarden uses in their new hit soup. The gnocchi are perfectly tender and seasoned with a bit of nutmeg. But making gnocchi at

home from scratch doesn’t have to be hard. In this secret recipe

for gnocchi made the Olive Garden way I found it best to use

instant mashed potatoes. This way I could not only save time but

also be certain that the gnocchi would turn out exactly the same

with each batch. Once you make the gnocchi and form each chunk

of dough into small disks, you can start on the soup. For the

chicken, just grab a roasted chicken in your supermarket. Take off

the skin, then remove the meat and chop it up before adding it to

the soup. When the soup simmers until thick you will have eight

1-cup servings of a soup that tastes exactly like the new Olive

Garden top menu choice.

 

 

GNOCCHI

1 cup Potato Buds

¾ teaspoon plus 18 teaspoon salt

¼ scant teaspoon ground nutmeg

1 cup boiling water

1 egg yolk

23 cup all-purpose fl our

 

 

2 tablespoons vegetable oil

½ cup shredded carrot

¼ cup diced onion

¼ cup chopped celery

1 teaspoon minced garlic

2 tablespoons cornstarch

4 cups chicken broth

4 cups water

1½ teaspoons salt

½ teaspoon ground black pepper

18 teaspoon ground nutmeg

1½ cups half-and-half

1 roasted chicken with meat

removed and chopped (about

1 pound meat)

2 cups chopped fresh spinach

 

1. Make the gnocchi by mixing the Potato Buds with the salt and

nutmeg. Stir in the boiling water and continue mixing until no

dry fl akes remain. Stir in the egg yolk until the mashed potato

mixture has an even pale yellow color throughout.

2. Stir in the fl our and knead for about a minute with your

hands.

3. Use a ½ teaspoon to measure out small portions of the

dough. Using fl oured hands, roll the small dough portion

around between the palms of your hands, making a ball, then

press each ball down onto fl oured wax paper, making a small

disk. When all the gnocchi is made, you can begin to make the

soup.

4. Heat up the oil in a large soup pot or Dutch oven over medium

heat. Add the carrot, onion, celery, and garlic and sauté

for 3 minutes. Whisk the cornstarch into the chicken broth

and add to the vegetables along with the water. When the

mixture begins to boil, add the gnocchi. Reduce the heat and

simmer for 10 minutes. Add the half-and-half and simmer for

another 10 to 15 minutes, or until the soup begins to thicken.

Add the chicken and spinach and simmer for another 10

minutes, or until the soup has thickened and the spinach is

tender.

• MAKES 8 CUPS.

 

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