ater to a boil. Cook gnocchi in the boiling water until
Heat a large soup pot over medium low heat. Melt your butter, then add your celery, garlic, onion, and carrots.
Cook for a few minutes until your veggies soften. Add your flour, one tablespoon at a time, stirring constantly so that it doesn't burn.
add your thyme, then your stock very slowly, whisking the whole time.
Bring your stock to a boil, then gently add your gnocchi, corn, and peas. Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper and red pepper flakes as needed.
ick blender to blend the soup into a puree. If
ven to 400 degrees. Place gnocchi in a lightly greased 8
Medium heat.
Melt butter in soup pot, add garlic and sautee, add chicken and cook through.
Add flour and mix well until flour is cooked into the chicken.
Now add milk and heavy cream.
Add veggies and bullion cubes.
Add gnocchi last (takes 3-4 min to cook).
Mix ingredients well until soup thickens, stirring constantly.
Cover and simmer 10 minutes.
oil in a pot. Cook gnocchi in the boiling broth until
ust cooked through. Add the soup, the pesto, and the seasonings
In 10 inch nonstick skillet, cook chicken 5-7 minutes, stirring frequently, until browned and no longer pink in the center.
Spray 3-4 quart slow cooker with cooking spray (or use slow cooker liner). In cooker, mix chicken and remaining ingredients EXCEPT for gnocchi & peas.
Cover; cook on low heat setting 8 to 10 hours.
Increase heat setting to High. Stir in gnocchi & peas. Cover, cook about 30 minutes longer or until gnocchi and peas are tender.
n to boil for the gnocchi when it is time and
ou prepare the soup.
To make the soup, heat the olive
br>Add the gnocchi; simmer, uncovered, until the gnocchi float to the
inutes. Reduce heat and stir gnocchi, chicken, and spinach into broth
he soup bubbles at the edges.
Add the chicken and gnocchi
live oil in a large soup pot over medium heat. Cook
simmer.
Stir gnocchi into the simmering soup and cook until
Bring soup to a boil.
Cook gnocchi in the boiling soup until
n the package, add gnocchi to the soup along with spinach. Simmer
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
o a boil. Cook the gnocchi according to package directions. Drain
Gently cook leek, celery and squash in oil, covered, for 10-12 mins, until softened. Season. Add stock, zucchini, cabbage, tomatoes and beans. Simmer for 20 mins, until vegetables are tender. Add gnocchi and 1 tbsp pesto. Simmer for 2-3 mins, until gnocchi rise to the surface.
Ladle into warm bowls and drizzle with remaining pesto. Serve immediately with hot buttered toast.