Loaded Gnocchi Soup Food

LOADED GNOCCHI SOUP

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.

ONE POT BAKED POTATO GNOCCHI

Steps:

• Add the diced bacon to a large skillet on the stove over medium-high heat. Cook for 8-10 minutes, or until crisp.
• Remove from the pan and place on a paper towel to drain off the grease.
• Pour all grease out of the skillet and rinse clean.
• Place the skillet back on the stove over medium high heat and add the chicken broth.
• Bring the broth to a simmer, then add the gnocchi, stir, cover, reduce heat to medium and cook for 5 minutes, or until the gnocchi is tender.
• Uncover, add the black pepper, sour cream and cheese.
• Stir until the cheese is melted in, then add the chopped bacon, stir to combine, remove from the heat and top with the fresh diced green onions.

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.

CHICKEN GNOCCHI BAKE

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.

CREAMY TURKEY GNOCCHI SOUP

Steps:

• In a large pot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, and carrots and sauté until tender, about 3-4 minutes
• Add flour and stir well until evenly combined and thickened into a paste, about 1 minute.
• Slowly stir in broth and heavy cream (or half and half). Mix well until smooth and bring the mixture to a boil, about 6-8 minutes.
• Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, and salt and pepper to taste. Let the soup simmer until the gnocchi is cooked through according to package instructions, about 2-3 minutes. Stir occasionally so that the gnocchi doesn't stick to the bottom of the pot.
• Ladle soup into soup bowls and serve immediately.