Marry Me Gnocchi Soup
Equipment
Ingredients
Chicken
Chicken breast (raw)
500 g
Soup
White onion (diced)
2 piece
Garlic (sliced)
12 clove
Carrot (diced)
1 piece
Celery (diced)
1 piece
Tomato paste (ready_to_use)
1 tbsp
Sun-dried tomato (minced)
6 piece
Chicken stock (ready_to_use)
1 l
Gnocchi (ready_to_use)
400 g
Heavy cream (ready_to_use)
240 ml
Parmesan (grated)
30 g
Cheddar (grated)
60 g
Spinach (chopped)
100 g
Toppings
Parsley (chopped)
10 g
Heavy cream (ready_to_use)
30 ml
Instructions
Bake the chicken
Season chicken breast with italian seasoning, garlic powder, Old Bay, paprika, olive oil, salt & pepper. Bake at 180°C for 25-35 minutes. Slice into small chunks.
Sauté vegetables
Saute onions, garlic, carrots and celery and cook down with tomato paste.
Build the soup
Add sun-dried tomatoes and chicken stock to the vegetables. Add gnocchi, heavy cream, and roasted chicken. Let gnocchi cook for 2-5 minutes. Add cheeses and spinach. Season to taste.
Serve
Serve hot with chopped parsley and drizzle of heavy cream.
Original recipe
Storage
Best consumed fresh. Reheat gently to avoid separating cream
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