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Gnocchi and Chicken Soup

5 from 8 reviews

Ingredients

Units Scale

Potato Sage Gnocchi:

  • 4 potatoes, boiled, peeled and grated
  • 3 leaves of fresh sage, chopped and two whole leaves
  • 2 cloves garlic, grated
  • 2 teaspoons dried oregano
  • 1 egg
  • 3/4 cup flour, plus more
  • 1/4 cup grated Parmesan or Romano
  • 2 tablespoons butter
  • Olive Oil
  • Salt & Pepper to taste

Herb Chicken:

  • 6 chicken legs
  • 1 sprig of fresh thyme, finely chopped
  • 34 leaves sage, finely chopped
  • 1/2 teaspoon fresh nutmeg, grated
  • 2 cloves garlic, grated
  • 2 tablespoons olive oil
  • Salt & Pepper to taste

Vegetable Soup:

  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • 1/2 cup peas
  • 34 white button mushrooms, sliced
  • 1/2 onion, chopped
  • 4 cups water
  • 1 teaspoonVegeta seasoning

Instructions

Potato Sage Gnocchi:

  1. In a small bowl mix together chopped sage, grated garlic, oregano, and a pinch of salt and pepper.
  2. In a large bowl, combine the herb mixture to grated potatoes, 1 egg, flour and cheese. Fold until a soft dough forms. Turn over onto a well floured surface. Shape into a ball and divide the dough into 8 pieces. Roll each of those pieces gently into a rope, and divide evenly into walnut-sized pillows.
  3. Here’s a tutorial for shaping the gnocchi with a fork if you don’t have a gnocchi board.
  4. In a small pot, bring water to a boil and salt. Add the prepared gnocchi. Once the gnocchi floats to the top, about 4-5 minutes, gently remove and transfer to a dish.
  5. In the meantime, heat a frying pan with butter and a drizzle of olive oil. Add two leaves of sage. Saute the gnocchi until golden.

Herb Chicken:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl blend thyme, sage, garlic, olive oil, salt and pepper.
  3. Rub all over the chicken and under the skin. Place in a baking dish and drizzle with addition olive oil. Bake for 40-45 minutes or until juices run clear.

Vegetable Soup:

  1. In a soup pot, heat oil and garlic. Once the garlic turns a golden, add chopped vegetables and sweat them out until the onions are clear and the vegetables have softened.
  2. Add Vegeta seasoning and 4 cups of water. Bring to a low simmer.
  3. Shred 3-4 chicken legs and add to the soup, or add as much or as little chicken as you like. Use the reserved chicken for meals throughout the week.
  4. Ladle the soup into bowls and top with gnocchi. Serve alongside homemade biscuits or muffins.
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