Roasted Chicken Gnocchi Soup

One dish that everyone thinks of being a Southern classic Chicken and Dumplings but with a Italian twist with tiny potato dumplings, Gnocchi.  I've made a post of these Southern classic but with a Cajun twist, Cajun Chicken and Dumplings.

I'm an avid watcher of Food Network or The Cooking Channel (I'm watching it right now as I write this) and I heard of Gnocchi on varies cooking shows where they tossed with some sauce or they actually made it. I said to myself that I wouldn't like it because I don't like mash potatoes (long story).

Growing up when we would go visit my aunt we would go to Olive Garden because we didn't have one close to us then a couple of years ago we finally got one. I tried there famous Chicken Gnocchi Soup and I fell in love with the tiny dumpling called Gnocchi.

This is perfect for the Autumn/Winter season with the cooler weather coming and cold and flu season.

Roasted Chicken Gnocchi Soup

Lets start with the Gnocchi

4 medium size Yukon Gold Potatoes, can use Russet if so use 2 to 3
2 1/2 cups Unbleached All Purpose Flour plus 1/2 cup or so for dusting
2 eggs
1 1/2 teaspoons Sea Salt, to taste
1/2 teaspoon Black Pepper

1.Wash, peel and boil potatoes in lightly salty water for 20 to 25 minutes, or until you can stick a fork in a potato with ease.
2. Drain potatoes and transfer to a medium size bowl. Mash potatoes. Sprinkle a little salt and pepper.
3. Add in the eggs one at a time, mixing in before adding the next.
4. Sprinkle in one cup of flour. Kneed with you hand in the bowl then add in one more cup. If it is still sticky add in a 1/4 cup of flour.
5. Form it into a ball. Cover with a clean towel and let rest for 30 minutes.
6. Cut dough ball into four sections. Roll it into a log then cut that in half for easy handling.
7. Dust a little flour on a clean surface. Gently roll dough out to 6 to 8 inch rope. Cut into 1 inch dumplings with a knife. Dust a little more flour so the dumplings won't stick to each other.

Note: When I rolled out each roll of dough I cut out about 10 each, so this can make about 70 gnocchi. For the soup, you do not have to use them all. You can cut them then let them dry or freeze them and consume later.

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Lets make us some soup

6 cups Chicken Broth, I used Homemade (recipe will be in a different post)

1 teaspoon Roasted Chicken Base, do not have to use if you are using oven roasted chicken

3 cups Shredded Chicken, I shredded a small whole chicken but can use chicken breast or thighs

1 teaspoon Dried Parsley, can use fresh

1 teaspoon Black Pepper, fresh ground is best

Gnocchi from above recipe

1. In a large stockpot, bring together chicken broth, shredded cooked chicken and roasted chicken base to a boil. 

2. Add dried parsley and black pepper.

3. Drop in gnocchi one at a time making sure they are spaced out so they won't stick together. Stir it every 10 dumplings.

4. Bring it back to a boil for 5 minutes.

5. Do not let it boil for much long over the gnocchi will over cook and may fall apart. That's not good eats.

6. Let it cool for 5 minutes before consuming.