Marry Me Gnocchi Soup

Ingredients

• 4 chicken breasts (cut into small cubes)
• 400 g potato gnocchi
• 1 red onion (thinly sliced)
• 3 garlic cloves (minced)
• 1 large carrot (cut into small pieces)
• 1 celery stalk (cut into small pieces)
• 100 g oil-packed sun-dried tomatoes (drained and cut into small pieces)
• 1 tbsp tomato paste
• 2 L chicken stock (preferably homemade)
• 20 cl heavy cream
• 100 g grated Parmesan
• 100 g grated Cheddar
• 150 g baby spinach
• 2 tbsp olive oil (plus an additional drizzle if needed for cooking the chicken or sofrito)
• 1 tsp paprika
• 1 tsp Italian seasoning
• 0.5 tsp garlic powder
• salt (to taste; for seasoning the chicken and adjusting the soup)
• pepper (to taste; for seasoning the chicken and adjusting the soup)
• grated Parmesan (a little, for serving)
• fresh parsley (finely chopped, for serving)
• freshly ground black pepper (for serving)

Steps

1. 1

   Cut the chicken breasts into small cubes. Season them with the paprika, Italian seasoning, garlic powder, salt and pepper.

2. 2

   Heat a drizzle of olive oil in a large Dutch oven or sauté pan.

3. 3

   Brown the chicken over medium-high heat for about 6 to 8 minutes, until cooked through. Set it aside.

4. 4

   Thinly slice the red onion and mince the garlic cloves. Cut the carrot, celery and sun-dried tomatoes into small pieces.

5. 5

   In the same Dutch oven, add a drizzle of olive oil if needed.

6. 6

   Sauté the red onion, carrot and celery for 5 to 7 minutes.

7. 7

   Add the garlic and continue cooking for 1 minute.

8. 8

   Stir in the tomato paste and sun-dried tomatoes, then cook for another 1 to 2 minutes, stirring.

9. 9

   Pour in the chicken stock and stir, scraping the bottom of the Dutch oven to loosen the browned bits.

10. 10

    Bring to a simmer and cook for about 10 minutes, until the vegetables are tender.

11. 11

    Add the gnocchi directly to the soup and cook according to the package instructions, usually 2 to 5 minutes.

12. 12

    Return the reserved chicken to the Dutch oven.

13. 13

    Pour in the heavy cream and heat gently for 2 to 3 minutes.

14. 14

    Add the grated Parmesan and Cheddar, then stir until melted and the soup becomes very creamy.

15. 15

    Stir in the baby spinach and cook for another 1 to 2 minutes, just until wilted.

16. 16

    Taste and adjust the seasoning with salt and pepper. If the soup is too thick, add a little hot stock to reach the desired consistency.

17. 17

    Serve piping hot with a little grated Parmesan, chopped fresh parsley and a grind of black pepper.

Notes

Preferably use homemade chicken stock. The gnocchi continue to absorb liquid after cooking: if you prepare the soup in advance, set aside a little stock to thin it when reheating. The source specifies heating with a drizzle of olive oil, then adding more if needed; the exact amounts of these drizzles are not provided.

Nutrition per serving

• soup
• main course
• chicken
• creamy
• comfort food