Olive Garden Gnocchi Soup One-Pot Creamy Recipe
Master olive garden gnocchi soup with our easy recipe. This one-pot wonder is budget-friendly and features a silky roux and pillowy dumplings. Ready in 30 minut
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Cooking tools:
- Dutch oven
- Pot
- Stove
- Oven
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Grater
- Ladle
- Mixing bowl
Ingredients
- 1 tbsp (14g) extra virgin olive oil
- 2 tbsp (28g) unsalted butter
- 1 cup (150g) white onion, finely diced
- 1/2 cup (64g) celery, finely chopped
- 1 cup (128g) carrots, shredded or matchstick-cut
- 2 cloves garlic, minced
- 1/4 cup (32g) all-purpose flour
- 4 cups (960ml) low-sodium chicken broth
- 2 cups (480ml) heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 cups (300g) cooked chicken breast, shredded
- 1 package (16 oz / 450g) prepared potato gnocchi
- 2 cups (60g) fresh baby spinach, roughly chopped
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