Friday, August 17, 2012

Olive Garden Chicken Gnocchi Soup with a twist.

I get tired of the same old things all the time. So I decided to make the Olive Garden Chicken Gnocchi Soup, so that I could eat it. Gluten Free, Dairy Free. It is so yummy. Here is the recipe.

Gluten Free, Dairy Free, Olive Garden Chicken Gnocchi Soup


1 batch Chicken Gnocchi (Potato Dumpling Recipe Below)

5 tablespoons Extra Virgin Olive Oil

4 Tablespoons Gluten Free all-purpose Flour

1 Quart Almond Milk

½ cup Celery Finely diced or ½ teaspoon Celery seed

1 cup chopped Onion or 1 teaspoon Onion powder

2 Garlic Cloves minced or 1 teaspoon Garlic powder

2 14 oz cans chicken Broth (I use Free Range Organic Chicken broth)

1 cup Carrots finely shredded

1 cup Chicken Breasts, cooked and diced

1 cup fresh Spinach ( I have used Frozen Finely chopped Broccoli also)

½ Teaspoon Salt

½ Teaspoon Thyme

½ Teaspoon Parsley

1. Sauté the Onion, Celery and Garlic in the Olive Oil over medium heat until the onion becomes translucent.

2. Add the Flour and make a Roux. Let the Flour and Olive oil cook for about a minute.

3. Add 1 Qt. Almond Milk.

4. Into the Roux add the Chicken and Carrots.

5. Once the mixture becomes thick, add the Chicken Broth.

6. Once the mixture thickens again add the Gnocchi, Spinach and seasonings.

7. Simmer till soup is heated through.

8. Before serving season to taste with Salt.

Gluten Free, Dairy Free, Home Made Instant Potato Gnocchi Ingredients;

2/3 Cup Dry Instant Potatoes

2/3 Cup Boiling Water

1 egg at room Temp., Slightly Beaten

½ teaspoon Salt

1 ½ cups Gluten Free All-purpose Flour

1. In a Medium Bowl, stir instant potatoes into the boiling water until blended.

2. Fold the egg and Salt

3. Slowly add in the flour, a third at a time. Dough will become thick and will not stick to the bowl.

4. Place the dough on a well–floured surface and knead well. You want it not to stick to anything.

5. Cut the dough into 4 sections. Roll each section into cylinder rolls about the thickness of your thumb.

6. Cut them into bite sized pieces. (I cut mine about 1/2” long.)

7. Using your fork tines, make indentions on the Gnocchi and form to your liking.

8. To cook, place Gnocchi into boiling salted water. DO NOT crowd the pot.

9. Gnocchi is done when it floats to the top.

10. Serve with your favorite sauce.

 I made Gluten Free Banana Nut Muffins last night also. I used the Aunt B's Mayberry Cookbook "He's A Nut Banana Bread Recipe". and changed it to be Gluten Free, Dairy Free.

3/4 Cup Olive Oil

3/4 Cup Maple Syrup

2 Eggs

3 Bananas

3 cups Gluten Free All-Purpose Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Vanilla

1 Cup Walnuts

  1. Preheat Oven to 300 degrees.
  2. Grease and flour 1 large or 2 small loaf pans.
  3. In a large bowl cream together the Olive Oil, Maple Syrup and Eggs.
  4. Add the Bananas, Flour, Baking Soda, Vanilla and nuts.
  5. Mix well.
  6. Pour the Batter into the prepared pan/s.
  7. Bake for 1 hour or until brown.
  I hope you enjoy the recipes.

Happy Scrappin',


1 comment:

  1. I made a quadruple batch of the Chicken Gnocchi, so that I could Freeze some for my lunches. It was ok, but next time I will freeze the soup and add the fresh Gnocchi when I reheat it. As for the Banana nut muffins they turned out great freezing them.