Chicken Gnocchi Soup
Created by KitchenMagician on April 28, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #23620
Ingredients
- 1 pound gnocchi (store-bought gnocchi or homemade)
- 250 grams cooked chicken (cubed, 2 cups)
- 1 1/2 cups spinach leaves, chopped
- 1 cup white onion, chopped
- 3/4 cup carrots, finely chopped (or julienned)
- Lemon juice (from 1/2 lemon)
- Rosemary (2 sprigs)
- 2 garlic cloves, minced
- 2 to 3 tablespoons olive oil
- Salt and freshly ground pepper, to taste
- FOR SAUCE
- 1 3/4 cups heavy cream
- 1 1/2 cups parmesan cheese, grated
- 1/4 teaspoon nutmeg
How to Make
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Step 1: If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.
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Step 2: Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.
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Step 3: Add minced garlic, salt, pepper and rosemary during the last 2 minutes and cook, stirring frequently, until fragrant.
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Step 4: To skillet, add in chicken; cook until chicken is lightly browned and coated in cooking juices.
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Step 5: In a separate bowl, stir together heavy cream and parmesan cheese until there are no lumps.
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Step 6: Reduce heat to low and add parmesan cream mixture. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
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Step 7: Add gnocchi to the mixture and cook until warmed through and coated in sauce.
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Step 8: Remove rosemary sprigs and serve immediately, garnished with more cheese.
Nutritional Facts
- Serving Size: 1 (169.1 g)
- Calories 300.6
- Total Fat - 23.8 g
- Saturated Fat - 12.4 g
- Cholesterol - 163.8 mg
- Sodium - 268.3 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 1.3 g
- Sugars - 2 g
- Protein - 16.5 g
- Calcium - 303.2 mg
- Iron - 1.5 mg
- Vitamin C - 6 mg
- Thiamin - 0.1 mg