Olive Garden menu: Chicken and Gnocchi soup Yassy’s Version

As you already know, I like re-creating meals with some twists from restaurants or eatery places that I have visited. It is fun to brain storm what is in the sauce or soup.

One of the restaurants I like to go to is Olive garden.

In their soup menu, I like ” Zuppa Toscana” and “Chicken and Gnocchi soup”.

One night, I decided to recreate this soup at home and making gnocchi from scratch.

The gnocchi came out pillow soft and I am happy with the result.

Since we have a little son who likes tender food, and I worried if I made it too hard, it might choke him with less teeth in his back molar area.Therefore, my gnocchi in this recipe is touch softer than I myself would prefer but it was all good.

If you prefer harder gnocchi than mine, you can add in more flour to your preferred softness in the dough.

Olive garden Gnocchi and spinach soup blog

Chicken and Gnocchi soup ….


Ingredients for Gnocchi:

2 yukon gold potato
1 Egg
1/2tsp kosher salt
1/8tsp ground black pepper
1/4C freshly grated Parmesan cheese
1 1/3C all purpose flour
pinch of ground nutmeg

<Chicken and Gnocchi soup>

Ingredients for Chicken and Gnocchi soup;

Boneless skinless chicken thigh 8 oz
kosher salt
ground black pepper
parsley handful
2 carrot shredded and chopped roughly (chopping is optional)
handful fresh spinach chopped fine (or you can chop rough)
1/2 sweet onion chopped
1 celery chopped fine (or thinly sliced)
1 clove garlic chopped
2 tbs butter
5tbs flour
1.5C chicken broth plus some for steam baking
2C milk
1C heavy cream
dash of dried thyme

< Gnocchi>

1.Wash Yukon gold potato and wrap them with plastic wrap and microwave about 7-8 minutes til tender (or, you can boil the potato to tender)

2.peel off the potato skin and mash them (if you have ricer, use it to make softer gnocchi) and cool down

3.In a small bowl, add in lightly beaten egg,salt,pepper and nutmeg and stir

4. In the potato bowl, add in egg mixture above and mix

5.To the counter, put the potato egg mixture and knead with hands and little by little, add in cheese, and flour to smooth sticky dough

**Do not knead too much or you get heavier gnocchi

6.Dust the surface and take some dough off from the dough ball and start forming the log by rolling the dough under both of your hands back and forth

7.Cut off the log into 1/2″ or so pieces or the size you like the gnocchi to be, and set them aside on the flour dusted plate

8. Cut off plastic wrap and place it over small baking sheet and place extra gnocchi you made and cover them with another sheet of plastic wrap and place the baking sheet in the freezer so you can freeze the gnocchi for the next time.

When gnocchi gets frozen put them in the freezer bag and keep them in the freezer.

For this recipe, you would need about 8-9 oz only

<Chicken and Gnocchi soup>

I start off preheating the oven at about 425F

1. To small baking sheet, line the non stick foil and place 2-3 boneless skinless chicken thigh (about 8 oz) and sprinkle kosher salt and pepper all over and let them sit for 15 minutes.

2. Then, add in a little bit of chicken broth (less than half the height of thigh) enough to steam baking the chicken thigh and, bake them in the oven for 12 minutes and flip over and continue baking them for another 12 minutes until internal temperature reaches 165F

3. When chicken is done, set it aside and cool it down

4.  To the sauce pan, add 2tbs butter and let it melt, and add 1 clove of garlic chopped, and when you can smell the garlic, add in 2 carrots shredded and chopped (for our son,I chopped to shorten the shredded carrot length but you can simply use the shredded carrot ), 1/2 sweet onion chopped fine, 1 celery chopped fine, and sprinkle dash of dried thyme and stir and cook a bit til vegetables are tender

5. Add 5 tbs flour and stir and cook a bit and add in 1.5C chicken broth, and stir and add in 1C milk and let it simmer

6. Chop up the cooled chicken thigh to bite size pieces and add to the soup and stir

7.When soup is close to finish, add in about 9 oz of gnocchi and cook until gnocchi float to the top and add 1C heavy cream, chopped fresh spinach about handful

8.  Cook  about a couple of minutes more

9.  Season the soup with salt and pepper to your taste, and add in handful of parsley chopped very fine and serve


Jun 06, 2016 | Comments are off | Restaurant Challenge

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