Saturday, November 19, 2011

Olive Garden Chicken Gnocchi Soup

Yes, I know that I posted this recipe before but this is a newer better recipe than the one I posted back in January of 2009.  Where that recipe came from, I don't know but this one comes from  It is excellent.  Try it!  You won't be disappointed.  It has the taste and mouth-feel of the soup from Olive Garden.  The last time I ordered it at the restaurant, I got very little gnocchi but when you make this version, you can have as many gnocchi as you want.

Olive Garden Chicken Gnocchi Soup
Serves 8

1 cup onion, finely diced
1/2 cup celery, finely diced
2 cloves garlic, finely minced
4 tablespoons butter
1 tablespoon extra virgin olive oil
4 tablespoons flour
1 quart half-and-half
1 pound potato gnocchi (from gourmet section of supermarket)
1 cup carrots, finely diced
1 cup chicken breast, cooked and diced
1 cup fresh baby spinach, coarsely chopped
1/2 teaspoon dry thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheese to taste (optional)


1.  Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.  Add the flour and make it a roux.  Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

2.  Cook gnocchi according to package directions.

3.  Into the roux, add in the carrots and chicken.  Once the mixture becomes thick, add the chicken broth.  Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning, simmer until soup is heated through.


The Creative Cook