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The Gnocchi:

  • Water 800 ml
  • Flour 250 g
  • Pecorino cheese 40 g
  • Ricotta Cheese 60 g
  • Salt 2 g
  • Choux Pastry 120 g

The Soup:

  • Olive oil 30 ml
  • Onion, diced 100 g
  • Celery, diced 80 g
  • Garlic clove minced 10 g
  • Water 2 l
  • Cooking Cream 200 ml
  • Carrots, julienne 150 g
  • Chicken, roasted, cubed 250 g
  • Thyme, fresh 5 g
  1. The Gnocchi:

    • Bring the water to a boil, remove from heat and whisk in the Knorr Mash 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 mash 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 in 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. The 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 the 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.