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NOTE: Soup recipes following this gnocchi recipe.....

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We will be making Gnocchi from potato flakes. Handmade gnocchi is light and delicate.  Gnocchi work very well in creamy soups, or with smooth, creamy sauces, such as pesto, or a simple walnut sauce, with butter and sage, a creamy tomato sauce, four-cheese sauce.....many ways to use it.

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Gnocchi

 

1 c. water

1 large egg (lightly beaten)

1 tsp. butter (softened)

1 pinch garlic granules

2 c. instant potato flakes* 

1 c. flour (we use unbleached)

up to 1 tsp. dried parsley flakes (optional)

1/2 tsp. salt or sea salt

 

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Place the water, beaten egg, butter, and garlic powder in a food processor and mix at low speed until combined.

In a mixing bowl, combine the potato flakes, flour, optional parsley, and salt.

Add the potato flake-flour mixture to the ingredients in food processor and mix at low speed just until a dough forms.

Flour your hands and work surface and gently knead the dough, it should be soft; then gently roll it out into a square about 1 inch thick. Cut dough into strips and roll the strips into ropes. Cut the ropes into bite-sized pieces and roll each piece on a gnocchi board or along the tines of the fork to create a ridged pattern.

Boil in salted water for about 1 to 3 minutes (when they float to the surface, they are ready). Drain carefully in small batches with a slotted spoon, not in a colander because they are delicate.

Toss gently in the sauce of your choice.

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*flakes: make certain you are using dry potato flakes not powdered dry potatoes or potato buds

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Creamy Chicken Gnocchi Soup

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3 T. butter

1 small to medium onion, chopped

1 large carrot, shredded or chopped

1 rib celery and leaves, chopped

2 to 3 garlic cloves, minced

1/3 c. flour

**3 and 1/2 c. milk (can use reconstituted milk)

**1 and 1/2 c. half and half or heavy cream 

***1 T. chicken bouillon granules

1/4 to 1/2 tsp. pepper

about 3 c. cooked, drained gnocchi

3/4 to 1 c. chopped fresh spinach

1 can chicken chunks and all liquid (may need to cut up pieces or shred)

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**option: use a can of Nestle Media Crema and water to equal amount needed

***can omit chicken bouillon granules and use part chicken broth, and part milk

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In pot, saute in butter on medium high heat: onion, carrot, celery, for about 5 minutes, add the minced garlic the last minute, stir as needed. Using a whisk, add flour, stir to blend with sauteed veggies. Then gradually stir in the milk (or milk/broth if using), cream (or half and half if using), bouillon (if using), pepper. Bring to a boil, stirring constantly; cook and stir until thickened. Then reduce heat to medium, spinach, cook 3 to 4 minutes. Add the gnocchi and the chicken/liquids,

take pan off heat, cover, let sit 10 minutes. ​​

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Italian Gnocchi Soup

We bought bottled shelf stable grated parmesan at walmart, but could use dry grated parmesan instead. I am thinking next time making this, will add a can of mushrooms, but chop them up.....

  

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1 can (28 oz.) crushed tomatoes 

1 can (15 oz.) diced tomatoes

1 can (15 oz.) tomato sauce

1 and 1/2 can water or broth

1 c.  freeze-dried ground beef

1/4 c. dried chopped onions

1/2 to 3/4 c. dried red and green bell peppers

1/4 c. dried carrot dices

2 T. italian seasonings

up to 1 T. dried crushed basil

2 to 3 tsp. garlic granules

couple pinches crushed red pepper

1 to 2 T. sugar 

salt and pepper to taste

3 to 4 T. olive oil

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about 3 c. cooked, drained gnocchi 

3/4 c. parmesan

 

 

In a large pot: all ingredients except gnocchi and parmesan. Cook/simmer, covered, for about 30 minutes or so. Take pot off heat, stir in cooked gnocchi and parmesan.  Add salt/ pepper to taste. Makes 6 to 8 servings. 

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