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Gnocchi Soup Gnocchi Soup
Gnocchi Soup
Gnocchi Soup
Blending pillowy gnocchi, hearty veggies, and creamy broth for a cozy, festive dish!
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Recipe - 782 - Petaluma
Gnocchi Soup topped with cheese.
Gnocchi Soup
Prep Time15 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1½ tsp Kosher salt, divided
1 tsp Dried Oregano
1/4 tsp Freshly Ground Black Pepper
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Unsalted Butter
1 Medium Sweet Onion, diced
2 Celery Sticks, finely chopped
½ Cup Sun-Dried Tomatoes, finely chopped
4 Cloves Garlic, finely chopped
2 Tbsp Tomato Paste
4 Cups Low-Sodium Chicken Broth
2 Tbsp First Street Pesto
16 oz Dried Potato Gnocchi
1/2 – 1 Cup Heavy Cream
5 oz Fresh Baby Spinach
1/2 Cup Parmesan, grated
Directions
  1. Place cubed chicken in a large mixing bowl, then season with 1 tsp. Kosher salt, 1 st. dried oregano, and 1/4 tsp black pepper. Toss well.
  2. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer to a plate. 
  3. To the pot, add 1 diced onion and 2 stalks of diced celery. Season with 1/2 tsp Kosher salt then cook, stirring occasionally, until translucent, about 3-5 minutes. Add 1/2 cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve. 
  4. Add 4 cups low-sodium chicken broth, 2 Tbsp pesto. Bring the mixture to a boil, then reduce and simmer for 10-15 minutes. 
  5. Return the cooked chicken to the soup (along with any juiceson the plate), then stir in 16oz dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi begins to float to the top and are tender. 
  6. Stir in 1/2 cup heavy cream (or up to 1 cup if you want it really creamy), 5 oz. baby spinach, and 1/2 cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper. 
  7. Serve immediately with additional Parmesan cheese. 
  8. Enjoy! 
15 minutes
Prep Time
35 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
First Street Boneless Skinless Chicken Breast Value Pack, Avg
First Street Boneless Skinless Chicken Breast Value Pack, Avg - 3.84 Pound
Every Day Low Prices
$11.48 avg/ea was $15.32 avg/ea$2.99/lb
1½ tsp Kosher salt, divided
First Street Salt, Kosher
First Street Salt, Kosher - 22 Ounce
$5.99$0.27/oz
1 tsp Dried Oregano
El Guapo Whole Oregano (Orégano Mexicano Entero)
El Guapo Whole Oregano (Orégano Mexicano Entero) - 0.5 Ounce
$1.49 was $1.69$2.98/oz
1/4 tsp Freshly Ground Black Pepper
First Street Black Pepper, Ground
First Street Black Pepper, Ground - 2.8 Ounce
$3.49$1.25/oz
2 Tbsp Extra Virgin Olive Oil
Not Available
2 Tbsp Unsalted Butter
First Street Butter, Unsalted, Sweet Cream, Sticks
First Street Butter, Unsalted, Sweet Cream, Sticks - 4 Each
$5.49$1.37 each
1 Medium Sweet Onion, diced
Sweet Brown Onions
Sweet Brown Onions - 1 Pound
$0.99/lb was $1.49/lb$0.99/lb
2 Celery Sticks, finely chopped
Celery
Celery - 1 Each
$1.99
½ Cup Sun-Dried Tomatoes, finely chopped
Not Available
4 Cloves Garlic, finely chopped
Garlic
Garlic - 1 Each
$0.59
2 Tbsp Tomato Paste
First Street Tomato Paste
First Street Tomato Paste - 6 Ounce
$0.89$0.15/oz
4 Cups Low-Sodium Chicken Broth
First Street Chicken Broth
First Street Chicken Broth - 32 Ounce
$1.99$0.06/oz
2 Tbsp First Street Pesto
First Street Pesto Sauce, Basil
First Street Pesto Sauce, Basil - 16 Ounce
$7.99$0.50/oz
16 oz Dried Potato Gnocchi
Bertolli Gnocchi, Herb Butter
Bertolli Gnocchi, Herb Butter - 13 Ounce
$5.99 was $6.49$0.46/oz
1/2 – 1 Cup Heavy Cream
Not Available
5 oz Fresh Baby Spinach
Sun Harvest Baby Spinach, Organic
Sun Harvest Baby Spinach, Organic - 5 Ounce
$2.99$0.60/oz
1/2 Cup Parmesan, grated
First Street Grated Cheese, Parmesan
First Street Grated Cheese, Parmesan - 24 Ounce
$8.99$0.37/oz

Directions

  1. Place cubed chicken in a large mixing bowl, then season with 1 tsp. Kosher salt, 1 st. dried oregano, and 1/4 tsp black pepper. Toss well.
  2. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer to a plate. 
  3. To the pot, add 1 diced onion and 2 stalks of diced celery. Season with 1/2 tsp Kosher salt then cook, stirring occasionally, until translucent, about 3-5 minutes. Add 1/2 cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve. 
  4. Add 4 cups low-sodium chicken broth, 2 Tbsp pesto. Bring the mixture to a boil, then reduce and simmer for 10-15 minutes. 
  5. Return the cooked chicken to the soup (along with any juiceson the plate), then stir in 16oz dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi begins to float to the top and are tender. 
  6. Stir in 1/2 cup heavy cream (or up to 1 cup if you want it really creamy), 5 oz. baby spinach, and 1/2 cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper. 
  7. Serve immediately with additional Parmesan cheese. 
  8. Enjoy!