Turkey Gnocchi Soup Food

CHICKEN AND GNOCCHI SOUP

Steps:

• 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 to 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.

TURKEY GNOCCHI SOUP

Steps:

• In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

CHEF JOHN'S POTATO GNOCCHI

Steps:

• Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
• Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
• Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
• Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
• Heat sauce in a skillet while you cook the gnocchi.
• Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
• Serve topped with grated cheese.

TURKEY GNOCCHI SOUP

Steps:

• Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
• Meanwhile, in a large dutch oven over medium heat, melt the butter. Add the onion, celery and garlic and sauté until the onion becomes translucent, about 7 minutes. Whisk in the flour, forming a roux. Cook for 1 minute. Pour in the cream and milk, and add the carrots and chicken and bay-leafs to the dutch oven. Simmer until the mixture begins to thicken, stirring often, about 5 minutes. Add the chicken broth, and allow the mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is achieved. Stir in the gnocchi, spinach, cheese and seasonings and simmer until soup is heated through.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

ONE-POT ITALIAN SAUSAGE-GNOCCHI SOUP

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage, onion, garlic, and Italian seasoning. Cook, stirring often and breaking up meat using a spoon, until meat is no longer pink, about 8 minutes. Stir in tomatoes and broth; bring to a gentle boil over medium-high. Add gnocchi and spinach; cook, stirring often, until gnocchi is al dente, about 2 minutes.

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.