fire34fighter
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Any one whose been to olive garden and hasn't tried this delicoius soup is missing out. Got home and immediately went to work on trying to get a recipe for it.
soup:
1/3 cup butter
2 cloves minced garlic
package of chicken cutlets, cut into cubes
1/3 cup flour
1/2 package of baby carrots chopped
3 stalks celery chopped
1 medium yellow onion chopped
1 package frozen spinach
1 1/2 cup heavy cream1 tablespoon chicken base(chicken bouillon)
1 container of chicken stock
salt and pepper
dash of red pepper flakes
gnocchi
1 qt water(might need more to cover potatoes)
3 oz all-purpose flour
1 eggs
1 lbs russet potatoes
1 tsp salt
Soup:
Gnochi:
soup:
1/3 cup butter
2 cloves minced garlic
package of chicken cutlets, cut into cubes
1/3 cup flour
1/2 package of baby carrots chopped
3 stalks celery chopped
1 medium yellow onion chopped
1 package frozen spinach
1 1/2 cup heavy cream1 tablespoon chicken base(chicken bouillon)
1 container of chicken stock
salt and pepper
dash of red pepper flakes
gnocchi
1 qt water(might need more to cover potatoes)
3 oz all-purpose flour
1 eggs
1 lbs russet potatoes
1 tsp salt
Soup:
- Melt butter
- add onions and sweat them out, then add garlic
- add chicken
- add flour to create a blond roux
- add everything else
- simmer for 3 hours
- add gnocchis and cook for another 5 minutes
Gnochi:
- Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
- Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
- Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time).
- Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
- Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
