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Creamy Chicken Gnocchi Soup
Using pre-cooked chicken and fresh Pasta Vera Gnocchi makes it a speedy midweek dinner.
2 cooked chicken breasts – diced
500g potato gnocchi ( option to use Pasta Vera’s Gluten Free Gnocchi)
1 stalk of celery – chopped
½ onion – diced
2 cloves minced garlic
½ cup grated carrots
1 tablespoon olive oil
2 cups chicken stock
salt and pepper – to taste
2 cups cream
1 cup fresh spinach –roughly chopped
Begin by heating olive oil in a pot over medium heat.
Sauté celery, onion, garlic, and carrots for 2-3 minutes in the heated oil.
Add the cooked chicken, chicken stock, salt, pepper, and thyme to the pot. Bring the mixture to a boil.
Carefully introduce the gnocchi into the pot and let it simmer for approximately 10 minutes or until the gnocchi becomes soft.
Incorporate the cream and spinach into the mixture, cooking until the spinach just wilts, maintaining its vibrant green color.
Season the dish with salt and pepper to taste
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