Ricotta Gnocchi Soup

Name: Ricotta Gnocchi Soup
Total time: 30 min
Ingredients: ricotta cheese: 500g; egg: 1; all purpose flour: 160g; salt: 1/4 tsp; white pepper: 1/4 tsp; nutmeg: 1/4 tsp; oil from sun-dried tomatoes: 2 Tbsp; onion: 1 medium; sun-dried tomatoes: 1/2 cup (roughly chopped); garlic: 2 cloves; dried basil: 1 tsp; rubbed sage: 1 tsp; dried oregano: 1 tsp; dried rosemary: 1 tsp; paprika: 1/2 tsp; red pepper flakes: 1/2 tsp; fresh ground black pepper: 1 tsp; salt: to taste; chicken broth: 4 cups; milk: 3 cups; corn starch: 2 Tbsp; large chicken breast, cooked and shredded: 1; spinach: 5 oz

406baker.com

Tender ricotta gnocchi in a creamy herby broth with sun-dried tomatoes and shredded chicken—irresistibly comforting! Perfect for a cozy dinner.

View full recipe on 406baker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at 406baker.com.

Share this recipe:

Cooking tools: