Chicken and Gnocchi Soup


hicken and Gnocchi Soup
Ingredients

  • 1/2 onion, diced
  • 1 stalk celery, diced
  • 1 clove garlic
  • 1/2 carrot, shredded
  • 1 Tablespoon olive oil
  • 3 to 4 chicken breast, cooked and diced
  • 4 cup chicken stock
  • 1 salt, to taste
  • 1 black pepper, to taste
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cup half-and-half
  • 1 cup fresh spinach, chopped

Preparation

  1. Sauté onion, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.
  2. Add chicken breast, chicken stock, salt, pepper, and thyme.
  3. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
  4. Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.

Chicken Gnocchi Veronese


Chicken Gnocchi Veronese

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 small Vidalia onion, chopped
  • 1 red bell pepper, sliced (julienned)
  • 1/2 zucchini, sliced, (julienned)
  • Salt to taste
  • 4 chicken breasts, sliced in 1/2″ strips
  • 2 small branches rosemary
  • 1 garlic clove, minced
  • Juice of 1/2 lemon

Veronese Sauce

  • 1 cup Parmesan cheese, grated
  • ½ cup ricotta cheese
  • 14 fl oz heavy cream

Gnocchi

  • 2 quarts water
  • 6 oz all-purpose flour
  • 2 eggs
  • 2 lbs russet potatoes
  • 2 teaspoons salt
    OR
  • 1 lb gnocchi (potato dumplings), cooked according to package directions

Preparation

  1. You may make your own gnocchi by following the steps below, or you may purchase them already made. Gnocchi
  2. Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
  3. Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
  4. Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
  5. Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
  6. Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce

  1. Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
  2. Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
  3. Heat sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
  4. Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
  5. Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
  6. Serve gnocchi topped with extra Parmesan cheese.

Olive Garden Breadsticks


Olive Garden Bread Sticks
Olive Garden has the best breadsticks recipe around, and now you can too. These soft, buttery breadsticks with a hint of salt complement any main dish, soup, or salad to perfection.

Ingredients

  • 1 1/2 cups warm water
  • 1 packet active dry yeast
  • 4 1/4 cups all purpose flour
  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons sugar
  • 1 Tablespoon salt

Preparation

  1.  In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.
  2. In separate bowl, combine flour and salt. Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
  3. Knead dough for a few minutes just until dough is smooth. Do not overknead!
  4. Grease a cookie sheet. Pull off pieces of dough and roll out into strips. Cover the dough and let sit in a warm place for 45 minutes to an hour.
  5. Preheat your oven to 400 degrees F and once heated, pop in the bread sticks.
  6. In microwave, combine the following: 1 stick unsalted butter (or 1/2 cup margarine), 2 teaspoons garlic powder and 1 teaspoons salt.
  7. After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake. Bake for 5-8 more minutes.
  8. Immediately upon removal from the oven brush the other half of the butter on the sticks.Allow to cool for a few minutes before eating.