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Gnocchi:

  • Water 800.0 ml
  • Flour 250.0 g
  • Pecorino cheese 40.0 g
  • Ricotta Cheese 60.0 g
  • Salt 2.0 g
  • Choux Pastry 120.0 g

Soup:

  • Olive oil 30.0 ml
  • Onion, diced 100.0 g
  • Celery, diced 80.0 g
  • Garlic cloves, minced 10.0 g
  • Water 2.0 l
  • Cooking cream 200.0 ml
  • Carrots, julienne 150.0 g
  • Chicken, roasted, cubed 250.0 g
  • Thyme, fresh 5.0 g
  1. Gnocchi:

    • Bring the water to a boil, remove from heat and whisk in the Knorr Mashed Potato then rest for 2 min. Whisk it again just to bring together and cool slightly.
    • Add the flour, cheese and choux pastry to the mashed potato and mix with your hands to make a soft dough, be careful not to overwork, we need it to be light and fluffy.
    • Dust a work surface with flour and using small batches, roll out the dough into thin logs.
    • Dust a knife with flour and cut the dough into small pillow shapes.
    • Place the Gnocchi into a large pot of simmering water, once they float, shock in an ice bath. Drain and set aside.
  2. Soup:

    • In a large pot, add butter and olive oil. Over medium high heat sauté onion, celery, and garlic until tender.
    • Add water and Knorr Cream of Chicken Soup, simmer until thickened.
    • Slowly add cream, thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until the gnocchi is heated through.
    • Adjust thickness with additional water or cream. Serve hot, topped with grated parmesan cheese.