Imported from the web

Marry Me Gnocchi Soup

Name: Marry Me Gnocchi Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 chicken breasts (cut into small cubes); 400 g potato gnocchi; 1 red onion (thinly sliced); 3 garlic cloves (minced); 1 carrot (large, 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 broth (preferably homemade; reserve a little hot broth separately to adjust the consistency or reheat); 200 ml heavy cream; 100 g grated Parmesan (for the soup); 100 g grated cheddar; 150 g fresh baby spinach; 2 tbsp olive oil (an extra drizzle can be added to the pot if needed); 1 tsp paprika; 1 tsp Italian seasoning; 0.5 tsp garlic powder; salt (to taste); black pepper (to taste); grated Parmesan (a little, for serving); fresh parsley (chopped, for serving); freshly ground black pepper (for serving)

Recipe by Léo Bergine Facebook

Imported by roux julien on SeeMeCook

A hearty, ultra-creamy soup with chicken and gnocchi, sun-dried tomatoes, Parmesan, cheddar, and baby spinach. A flavorful broth and melted cheeses give it a comforting texture.

4 servings55 minItalian

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Ingredients

4 chicken breasts (cut into small cubes)
400 g potato gnocchi
1 red onion (thinly sliced)
3 garlic cloves (minced)
1 carrot (large, 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 broth (preferably homemade; reserve a little hot broth separately to adjust the consistency or reheat)
200 ml heavy cream
100 g grated Parmesan (for the soup)
100 g grated cheddar
150 g fresh baby spinach
2 tbsp olive oil (an extra drizzle can be added to the pot if needed)
1 tsp paprika
1 tsp Italian seasoning
0.5 tsp garlic powder
salt (to taste)
black pepper (to taste)
grated Parmesan (a little, for serving)
fresh parsley (chopped, for serving)
freshly ground black pepper (for serving)

Steps

1
Cut the chicken breasts into small cubes. Season with the paprika, Italian seasoning, garlic powder, salt, and pepper.
2
In a large Dutch oven or sauté pan, heat a drizzle of the measured olive oil. Brown the chicken over medium-high heat for about 6 to 8 minutes, until cooked through. Set aside.
3
Thinly slice the red onion and mince the garlic cloves. Cut the carrot, celery, and sun-dried tomatoes into small pieces.
4
In the same pot, add a drizzle of olive oil if needed. Sauté the red onion, carrot, and celery for 5 to 7 minutes.
5
Add the garlic and cook for 1 minute.
6
Stir in the tomato paste and sun-dried tomatoes, then cook for another 1 to 2 minutes, stirring.
7
Pour in the chicken broth and stir, scraping the bottom of the pot to loosen the browned bits.
8
Bring to a simmer and cook for about 10 minutes, until the vegetables are tender.
9
Add the gnocchi directly to the soup and cook according to the package directions, usually 2 to 5 minutes.
10
Return the chicken to the pot.
11
Pour in the heavy cream and heat gently for 2 to 3 minutes.
12
Add the grated Parmesan and cheddar, then stir until melted and the soup is creamy.
13
Stir in the baby spinach and cook for another 1 to 2 minutes, just until wilted.
14
Taste and adjust the seasoning with salt and pepper. If the soup is too thick, add a little hot broth to reach the desired consistency.
15
Serve piping hot with a little grated Parmesan, chopped fresh parsley, and a few grinds of black pepper.

Notes

The author recommends homemade chicken broth. The gnocchi continue to absorb liquid after cooking; if making the soup ahead, reserve a little broth to thin it when reheating.