Ingredients (Serves ~9)
- 1 1/2 pounds (24oz) store-bought gnocchi
- 3 cups cooked chicken, chopped
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 bacon strips, sliced into 1/2-inch strips (optional)
- 3 medium carrots, small diced
- 3 celery stalks, small diced
- 1 large onion, small diced
- 6 garlic cloves, minced
- 1 1/4 teaspoons red pepper flakes
- 1 1/2 teaspoons white pepper
- 1 1/2 teaspoons dried sage
- 1 1/2 tablespoons dried thyme
- 2 1/4 teaspoons chicken bouillon powder (optional)
- 3 bay leaves
- 1/4 cup + 2 tablespoons all-purpose flour
- 9 cups chicken or vegetable stock
- 1 1/2 cups frozen peas
- 3/4 cup heavy cream (or half & half)
- Fresh parsley, for serving (optional)
- Pecorino Romano, for serving (optional)
Sauté the Aromatics and Bacon
In a large pot or Dutch oven, add the 3 tablespoons of olive oil, 3 tablespoons of butter, and the sliced bacon over medium-high heat.
Let the bacon cook for a few minutes until it starts to render some of its fat.
Add the diced carrots, celery, and onion. Sauté for ~5 minutes, stirring, until the vegetables begin to soften.
Add the minced garlic, red pepper flakes, white pepper, dried sage, and dried thyme. If you’re using the chicken bouillon powder, add it here too.
Sauté for another minute until all the herbs are fragrant.
Make the Roux and Simmer
Add the 1/4 cup + 2 tablespoons of flour to the pot. Stir constantly for about two minutes. You need to cook the raw taste out of the flour.
Slowly pour in the 9 cups of chicken stock, stirring as you go to prevent any flour clumps from forming.
Add the 3 bay leaves and bring the soup to a boil.
Once it’s boiling, reduce the heat to medium-low, cover the pot, and let it cook for ~20 minutes. This simmer time is to ensure the vegetables are completely softened.
Cook the Gnocchi and Finish
Uncover the pot. Add the 1 1/2 pounds of gnocchi and the 1 1/2 cups of frozen peas.
Bring the soup back up to a boil, stirring constantly. This is important because the gnocchi will stick to the bottom if you don’t stir.
Let it boil for ~3 minutes. The gnocchi will be cooked through, and the soup will become very thick from the gnocchi’s starch.
Turn the heat down to low. Stir in the 3/4 cup of heavy cream.
Taste the soup and adjust for salt. The bacon and bouillon powder are both salty, so you may not need much.
Fish out the bay leaves before serving.
Serve the soup topped with grated pecorino romano and fresh parsley.
Gnocchi Soup with Chicken
Ingredients
Ingredients (Serves ~9)
- 1 1/2 pounds store-bought gnocchi 24oz
- 3 cups cooked chicken chopped
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 bacon strips optional, sliced into 1/2-inch strips
- 3 medium carrots small diced
- 3 celery stalks small diced
- 1 large onion small diced
- 6 garlic cloves minced
- 1 1/4 teaspoons red pepper flakes
- 1 1/2 teaspoons white pepper
- 1 1/2 teaspoons dried sage
- 1 1/2 tablespoons dried thyme
- 2 1/4 teaspoons chicken bouillon powder optional
- 3 bay leaves
- 1/4 cup + 2 tablespoons all-purpose flour
- 9 cups chicken or vegetable stock
- 1 1/2 cups frozen peas
- 3/4 cup heavy cream or half & half
- Fresh parsley optional, for serving
- Pecorino Romano optional, for serving
Instructions
- Cook bacon in olive oil and butter until fat renders.
- Add carrots, celery, onion, sauté 5 minutes.
- Stir in garlic, herbs, and spices, cook 1 minute.
- Sprinkle flour, stir 2 minutes to remove raw taste.
- Slowly add stock, bring to boil with bay leaves.
- Simmer covered 20 minutes until vegetables soften.
- Add gnocchi and peas, boil 3 minutes while stirring.
- Reduce heat, stir in cream.
- Remove bay leaves.
- Serve with pecorino and parsley.