· recipe ·

Marry Me Chicken Gnocchi Soup

Name: Marry Me Chicken Gnocchi Soup
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6 servings
Ingredients: 2 lb Russet potatoes; about 1 1/3 cups All-purpose flour; 1 Large egg yolk; 1 tsp Fine table salt; 1 lb Boneless skinless chicken breast; 6 cups Reduced-sodium chicken broth; 3 oz Oil-packed sun-dried tomatoes; 5 oz Baby spinach; 1 cup Light cream; 2 3/4 oz Parmesan; 1 medium Yellow onion; 2 medium cloves Garlic; 1 Tbsp Olive oil; 1/2 tsp Ground black pepper

Fresh gnocchi release a small amount of surface starch as they cook. In soup, that starch becomes part of the broth, so the liquid should be nearly finished before the shaped pieces go in.

type: Potato
sauce: Broth · Cream · Chicken · Sun-dried tomatoes · Spinach

Time and servings

Prep: 35 min
Cook: 55 min
Total: 90 min
Servings: 6

Nutrition per serving

Calories: about 490
Protein: 33 g
Fat: 18 g
Carbs: 49 g

Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the soup ingredients
While the potatoes cook, cut the chicken into 3/4 inch2 cm pieces and pat them dry. Dice the onion, finely chop the garlic, drain and slice the sun-dried tomatoes, remove any tough spinach stems, and grate the Parmesan. Reserve scant 1 oz25 g Parmesan for serving.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Cook the chicken and aromatics
Warm the olive oil over medium heat. Add the chicken, onion, pepper, and part of 1/2 tsp3 g of the reserved soup salt. Cook, stirring, until the onion softens and the thickest chicken piece reaches 165°F74°C, 8 to 10 minutes. Add the garlic and sun-dried tomatoes for the final 30 seconds.
Build the creamy broth
Pour in the broth and bring it to a lively simmer. Lower the heat, stir in the cream and spinach, and simmer gently until the spinach wilts. Stir in 1 3/4 oz50 g Parmesan. Taste and add the remaining soup salt only if needed.
Cook the gnocchi in the soup
Slide the shaped gnocchi directly into the nearly finished soup and stir once so they do not stick to the bottom. Keep the soup at a gentle simmer. As soon as the gnocchi float, remove the pot from the heat.
Finish and serve
Fold the floating gnocchi gently through the soup. Scatter each serving with the reserved Parmesan and serve immediately.