Recipe: Olive Garden Chicken Gnocchi Soup (2 copycat recipes) and Olive Garden Gnocchi Recipe

OLIVE GARDEN CHICKEN GNOCCHI SOUP
(copycat recipe)

1 medium onion, finely diced
1 cup carrots, finely shredded
2 stalks celery, finely diced
3 tablespoons butter
2 tablespoons olive oil
Salt
4 minced garlic cloves
3 tablespoons flour
3 to 4 cups chicken broth (more for a thinner soup)
1 (12 oz) can evaporated milk
1 1/2 cups skim milk (can omit)
1/2 cup cream (can omit)
1/2 teaspoon thyme*
1/2 teaspoon parsley and/or oregano*
1/2 teaspoon rosemary*
1/4 tsp nutmeg*
1 lb diced roasted chicken breasts (half a store bought rotisserie chicken will do the trick)
1 cup fresh spinach, coarsely chopped (this can be increased to 2 cups if desired)
1 pound potato gnocchi, cooked (packaged or homemade)
Freshly grated Parmesan cheese (for serving)
Freshly ground pepper (white pepper if available, it is sweeter) (for serving)

Saute the mirepoix (onion, carrot and celery) in the butter and olive oil over medium heat, sprinkle with salt. Cook until the onion is translucent and on the edge of golden, then add the garlic and cook for a minute or two, stirring constantly to keep from burning the garlic.

Add the flour and make a light roux. Slowly, steadily, whisk in broth, followed by milks, cream (if using) and herbs; turn down heat - do not boil. Simmer for ten minutes.

Add chicken and spinach, simmer five minutes more, check seasoning, then add cooked gnocchi.

Serve with freshly grated parmesan and fresh ground pepper.

*Or instead of the thyme, parsley, rosemary and nutmeg, use 1 to 2 tsp poultry seasoning.

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GNOCCHI
Source: Olive Garden's website

2 quarts water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt

Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.

Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough. Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).

Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into 1/2-inch pieces. Push fork tines on each piece for the classic gnocchi appearance.

Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

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OLIVE GARDEN CHICKEN GNOCCHI SOUP
(copycat recipe)

2 tbsp. extra virgin olive oil
1 1/2 lbs. boneless, skinless chicken stir fry meat
Sea salt and fresh cracked pepper
2 medium carrots, chopped
3 stalks celery, chopped
1 medium sweet Vidalia onion, chopped
3 cloves garlic, minced
4 1/2 cups chicken stock
1 bay leaf
2 cups heavy (whipping) cream
1 tsp dried parsley flakes
1 tsp thyme
1/2 tsp dried crushed basil
1/4 tsp ground nutmeg
32 oz. uncooked gnocchi (packaged or homemade)
1 1/2 cups fresh spinach, chopped

In a large stockpot over high heat, heat olive oil, add in the chicken along with some salt and pepper. Saute for about 5 minutes.

Add more olive oil to the pot, followed by carrots, celery, and onion; saute for two minutes, then add garlic, a touch of salt and pepper. Saute until the chicken and the veggies are all cooked and softened, but not browned.

Pour in the chicken stock and add the bay leaf, bring to a boil. Turn down the heat and whisk in cream and herbs, bring to just below boiling. Add gnocchi, simmer for 5 minutes.

Add the spinach and simmer for a final five minutes or so. Check seasoning, and remove bay leaf before serving.