Loaded Gnocchi Soup Recipes
OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPE
Steps:
- In a stockpot or Dutch oven, warm butter and olive oil over medium heat.
- Increase the temperature to medium high and saute celery, garlic, and onion until soft.
- Add the flour and stir for about one minute to form a roux.
- Slowly add chicken broth and half-and-half and mix until the soup starts to thicken.
- Add carrots, thyme, spinach, chicken, and gnocchi. Simmer for 5 minutes, or until the chicken and gnocchi are cooked. Each brand of gnocchi varies in cook time. You'll know they're ready once they float.
- Add salt and pepper to taste.
- Serve in large bowls. Because believe me, a small bowl won't be enough.
Nutrition Facts : Calories 156 cal
CHICKEN GNOCCHI BAKE
Chicken Alfredo meets loaded baked potato in this delicious Loaded Chicken Alfredo Gnocchi Bake. Full of flavor and easy to have on your table for dinner tonight.
Provided by Jocelyn @ Inside BruCrew Life
Categories Main Dishes
Time 42m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Spray a casserole dish with non-stick baking spray.
- Cook the gnocchi according to the package directions. Drain.
- Gently stir together the cooked gnocchi, broccoli, chicken, bacon, garlic, and Alfredo sauce.
- Spoon into the prepared casserole dish and sprinkle with shredded cheeses. Bake for 20 minutes.
- Broil for 1-2 minutes or until the cheese starts to brown. Make sure you keep an eye on it because it will brown quickly.
- Top with freshly grated parmesan cheese, green onions and extra bacon, if desired, and serve immediately.
Nutrition Facts : Calories 478 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 36 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 883 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
LOADED GNOCCHI SOUP
Think loaded baked potato soup, but with gnocchi and ready in 20 minutes...
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a soup pot over medium-high heat. Add onion and celery seed. Cook until onion is soft and translucent, about 4 minutes. Pour in broth and bring to a boil. Add gnocchi and cook for 3 minutes. Stir in half-and-half and 1/2 of the bacon. Remove from heat and stir in 3/4 of the Cheddar cheese until melted. Let sit to thicken, about 5 minutes.
- Ladle soup into bowls and top with remaining bacon, Cheddar cheese, and chives. Season with salt and pepper.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 19.9 g, Cholesterol 63.4 mg, Fat 24.6 g, Fiber 1.7 g, Protein 15.1 g, SaturatedFat 12.1 g, Sodium 911 mg, Sugar 2.9 g
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- In a large stockpot melt butter over medium-high heat. Add diced onion, carrot, and celery, cooking for 3-4 minutes. Add in a bit of the salt to begin layering the flavor. Add the red pepper flake and black pepper, too.
- Add in the garlic, mushrooms, and a bit more salt, stirring to mix together. Cook for 6-8 minutes until mushrooms are brown and a lot of the liquid has evaporated from them.
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- Add the package of gnocchi and boil for 2-3 minutes, or according to package directions. If needed, add additional water/stock depending on how much has been absorbed and your desired consistency. Remove from heat and stir in half-and-half. Garnish with fresh parsley as desired and serve.
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3.9/5 (7)Total Time 40 minsCuisine AmericanCalories 371 per serving
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3-4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half and half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
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4.9/5 (9)Total Time 50 minsCategory Main CourseCalories 362 per serving
- Boil a pot of water and cook gnocchi according to package instructions. Drain and arrange in a single layer at the bottom of the prepared dish.
- In a saucepan over medium heat, melt the butter. Stir in garlic and cook until lightly golden, about 1 minute. Whisk in flour until mixture thickens. Add the milk and whisk until the sauce thickens, about 3 minutes. Whisk in 1 cup of the cheese. Whisk until smooth. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
- Pour sauce over gnocchi. Sprinkle remaining cheese, green onions, and bacon over the gnocchi.
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- Melt butter in olive oil in a Dutch oven over medium-high heat. Add onions and celery and sauté for 5 minutes. Add garlic and red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
- Turn heat to low and stir in chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Add chicken, Dijon, bay leaves and all seasonings.
- Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20-25 minutes, stirring occasionally and replacing lid, until chicken is tender enough to shred with a fork. Remove chicken to a cutting board and shred when cool enough to handle.
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5/5 (1)Estimated Reading Time 6 mins
- Heat oil in a 4 to 5 quart Dutch oven or stock pot over medium until shimmering, then add the bacon. Cook until the fat begins to render and the meaty parts turn golden. Add the onions, celery, and butternut squash, and cook until the onions are translucent and the edges of the squash turn golden. Stir in the broccoli, peppers, and garlic, and continuing heating the vegetables until they're cooked through.
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- In a dutch oven, cook the bacon over medium heat until brown and crisp. Transfer to a paper towel-lined plate. Let cool then chop. Set aside.
- Remove the bacon drippings, leaving one tablespoon in the pan. Add the diced onions and saute until soft and translucent, about 7-10 minutes. Add the garlic, salt, and pepper, and cook for another minute.
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- Add water and a bit of salt to a large pot and place over high heat for cooking the gnocchi. While it's heating, prepare the cheese sauce.
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