The Best Chicken Gnocchi Soup (2024)

FAQs

Should you cook gnocchi before adding to soup? ›

No, you do not have to cook gnocchi before putting it in a soup. As long as the soup is hot and simmering, the dumplings will cook in about five to six minutes in the soup. How do you keep gnocchi from getting soggy in soup? Add gnocchi toward the end of the cooking process to keep them from becoming soggy and mushy.

Zuppa Toscana – Olive Garden Copycat (VIDEO) Zuppa Toscana is Olive Garden's most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.

Olive Garden Chicken & Gnocchi Soup (1 bowl) contains 24g total carbs, 23g net carbs, 13g fat, 10g protein, and 250 calories.

Prep Tips. Any kind of gnocchi can be used, but shelf stable potato gnocchi works the best, and it is what Olive Garden uses in their soup. Gnocchi can be found in the pasta aisle of your grocery store.

When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: “Spread out the mash to cool; the escaping steam will further take away any moisture.”)

There is no need to boil the gnocchi before pan frying it.

You can skip the boiling when frying your gnocchi. However, if you prefer your gnocchi a touch softer, you could boil it first and then pan fry them for about 3-5 minutes instead of the full time to brown.

One of her personal chefs declared that the Queen had eaten jam pennies every single day of her life since she was five years old. Queen Elizabeth also had a favorite soup… Callaloo…a Carribean soup with callaloo leaves.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Let's test her vichyssoise recipe to find out! Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise.

Our soup and sauce masters create dishes by hand and from scratch, every day. With fresh, whole ingredients like kale, peppers and squash. Because they know cooking that way – the Italian way- everything tastes better. to everything they make.

Is olive garden healthy for you? ›

Olive Garden's healthiest meals come from their Lighter Italian Fare menu. Olive Garden claims that their Lighter Italian Fare menu items are inspired by Italy's Mediterranean Coast where the diet is primarily vegetables, whole grains, herbs and spices, and olive oil.

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Gnocchi alla zucca: Pumpkin gnocchi served with butter and cheese. Ndunderi: The Amalfi Coast specialty originally made with farro and curdled milk. Gnocchi alla Romana: Made with semolina and milk, this variety is shaped into squares and baked rather than boiled.

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

Don't over-cook the pasta

To ensure you get it just right, make sure the soup is nearly cooked before adding the pasta. Smaller pasta shapes soak up broth readily so ensure you serve the soup as soon as it's cooked. Alternatively, you could cook the pasta separately and add to the soup at the last moment.

(To re-hydrate, most packages recommend boiling the gnocchi for about three minutes before saucing, topping, and eating.) This low hydration might be responsible for what the San Francisco Chronicle called the “too firm” texture, but for many recipe developers, it's gnocchi's superpower.

Baked — not boiled — potatoes are the key to this fluffy potato gnocchi recipe. Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell.

There is no need to pre-cook the gnocchi. It'll cook in the sauce. The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.