Creamy Chicken and Gnocchi Soup

It is my favorite season of the year. Time for boots, scarves, pumpkin spice everything and hearty, comfort food. I decided to whip up a soup this Sunday. I am hosting my nana and my aunt and I figured comfort food would be the way to go. This was my first time working with gnocchi and in true form I chose to make them myself instead of buying them from the store. Fortunately, it was not a tragedy. This soup is super flavorful and pretty damn easy to make! Feel free to use store bought gnocchi! I am not Ina Garten. Use what you want or what you got!

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Ingredients:

 

Large Onion

Celery

Carrots

4-5 cloves of garlic

Chicken

3 cups of half and half

1 ½ containers of low sodium chicken stock (32oz)

Kosher salt

Thyme

Rosemary

Three handfuls of fresh spinach

Splash of fish sauce

Splash of Worcestershire

6 tbsp unsalted butter

½ cup of flour

 

  1. Prepare your chicken as you prefer. I chose to roast three bone in chicken breasts at 400 degrees. I shredded the meat. Feel free to use your preferred cut of chicken or even a rotisserie chicken.20171015_15233020171015_16184220171015_162337
  2. Over medium heat, sautee your carrots, celery and onions until they’re softened. Towards the end add the garlic. Remove from the heat.
  3. Melt the butter and add the flour to create a roux.20171015_16351220171015_164018
  4. Add the half and half, stirring constantly.
  5. Add the chicken broth.
  6. Bring to a boil and reduce to a simmer, this will thicken.
  7. Season to taste. I used thyme, rosemary, salt, pepper, garlic and a couple of splashes of Worcestershire and fish sauce to deepen the savory flavor.20171015_165336
  8. If cooking: Remove your chicken, allow it to cool. Chop or shred. Add this to the soup.20171015_162701
  9. Taste and adjust your seasonings.
  10. Add gnocchi
  11. Add your spinach and allow it to wilt.20171015_173215
  12. Allow this to simmer
  13. Top with chopped tomato20171015_18265520171015_18265820171015_183117

 

© 2017 by Alexa Mason. All Rights Reserved

My First Potato Gnocchi

I’ve been watching cooking shows and competitions five-ever. There are three things that I have simply never attempted because I imagined Gordon Ramsay looming over my kitchen and judging every step. Beef Wellington. Risotto. Gnocchi.

 

Today, I bit the bullet and decided to attempt gnocchi. I, however, do not own a food mill or potato ricer. I love kitchen gadgets but I have to rationalize its use. I can’t convince myself to buy gadgets that I’ll use once a year, hence, no ricer or mill. I hit the Googles to find out if it was possible to achieve this without those tools. Apparently, there is. I was skeptical but I figured I’d give it a shot.

 

2 lbs potatoes

1 egg, lightly beaten

1 tsp kosher salt

Flour

 

  1. Preheat oven to 400 degrees.
  2. Pierce your potatoes with a fork and spread on a cookie sheet.
  3. Bake for 45-60 minutes, or until fork tender.
  4. Allow to cool
  5. Peel the potatoes20171015_163515
  6. Using a ricer, food mill or grater (large holes) break down your potatoes20171015_16441320171015_164556
  7. Add salt and egg
  8. Add flour a little bit at a time; you do not want to over flour.
  9. Using a wooden spoon, your hands or a silicon spatula combine the dough. It should not stick to your hands.
  10. Flour your surface and knead your dough for 2-3 minutes.
  11. Cover with a towel as you work20171015_170153 (1)
  12. Cut a portion of the dough ball and roll into a snake, about 1/2” in diameter
  13. Cut little pillows20171015_172321
  14. I am no expert. I used YouTube to find out how to roll the dough on fork tines. You can try this or just leave them as pillowsgnochii
  15. If you’re going to cook them right away, one option is to cook them as you would pasta. Much like fresh pasta, these will float to the top. Once they float, allow them to cook for about a minute before draining.20171015_172816
  16. If you’re going to freeze them, flour a cookie sheet and spread the gnocchi there. Allow them to freeze then store them in a ziplock bag.

 

Who knew gnocchi wasn’t that scary after all?