I love gnocchi. The first time I experienced it was in Italy in 2004. It was love at first bite and since then I have tried all types of recipes. (One of my favorites is pan fried, but that’s another post!) I was surprised at how quickly this dish came together, took about 30 minutes to prepare. Enjoy!
4 cups half and half
- Prepare your veggies, either chopped, peeled, grated before getting started
- Add 2 tablespoons of olive oil to a large soup pot, heat over medium-high heat
- Add carrots, celery and onions to pot, cook for 5-8 minutes or until the onions are translucent
- Remove the skin from the chicken and clean off as much meat as possible. Chop the chicken into bite sized pieces
- Once the vegetables have cooked, add the chicken broth
- Add the chopped chicken and bring to a boil
- Add package of gnocchi to the pot
- Bring soup to boil and cook the gnocchi for 3-4 minutes. (Gnocchi will float when cooked)
- Add spinach, half and half, dried thyme, nutmeg, sugar and butter. Stir and bring to a boil.
- In a small bowl combine cold water and cornstarch. Mix into the soup.
- As the soup returns to a boil, it will thicken.
- Ladel into bowls and serve!
Next time I think I’ll use a little less chicken broth or more corn starch to thicken up the broth. My soup base was a little looser than I expected it to be (compared to Jamie’s original recipe.) Either way this was a great dish – looking forward to making it this fall more often.