Creamy Chicken Gnocchi Soup

Yes. Everybody loves Olive Garden's version of this fabulously creamy and delicious soup. I decided to try a version of it myself. I am not claiming to know their recipe, nor did I even attempt to dissect it. (In fact, I've never actually ordered it myself- I always just sneak some from my hubby's bowl.) But last weekend when it was cold and snowy, and our bodies yearned for warmth and comfort, this recipe was born in my kitchen, and will forever be a favorite.

Creamy Chicken Gnocchi Soup   by Erin Taylor

1 recipe homemade Gnocci (below, or 2 C. purchased gnocchi, prepared according to directions.)

In large pot over medium heat, add:
2 Quarts water
2 Tbsp. concentrated chicken stock, bouillon, or other chicken stock substitute
1/4 C. grated carrots
2 C. chopped spinach
1 C. powdered milk (important for an extra creamy flavor, but regular milk would do.)
2 Tbsp. butter

Let cook until warmed through. Then add:
1 1/2 C. shredded chicken breast
1/4 C. parmesan cheese (the finely grated kind in the plastic bottle works great for this recipe.)
2 tsp. minced garlic cloves, or garlic powder
salt and pepper to taste
2 C. cooked Gnocci

While soup is simmering, mix together:
1 C. water
1/4 C. flour or corn starch

Add to soup and stir until soup begins to thicken. (It will not be the thickness of a chowder, but thicker than it was. )  Cook on med to low heat until spinach is wilted and a little darker in color.

About 6 servings


Homemade Gnocchi

Combine in bowl:
1 C. instant potato flakes
1 C. boiling water

mix until well combined. Add:
2 tsp salt
2 Tbsp parmesan cheese
1 egg

Potatoes will be runnier and gooey. Now, add:
1 1/2 C. flour  (*add one cup, mix with spoon, add 1/4 C more, mix until too stiff to mix. Turn out on floured surface and knead with hands until you've incorporated the rest of the flour.)

Break dough into 2 halves. Roll one half out into a long rope about 1" thick. Slice off 1/2" slices or "pillows". Poke each pillow with your knuckle to make an indentation in each to give it that authentic gnocchi look. Repeat with second half of dough.

Heat large pot with water and let boil. Add the gnocchi in smaller batches (about 15 or so gnocchis at a time) and cook for about 2 minutes. Remove and place aside until ready to use in soup. Can be placed in plastic bag and refridgerated for use at a later time.

Delicious with pasta sauce, or in soups.

Makes about 3 1/2 C. cooked total.

French Silk Pie to DIE for!

I absolutely adore chocolate cream pie. WITH A PASSION! But don't so much care for the chocolate puddding and whipped cream old standby. This, my friends, is divine! I found it on The Pioneer Woman's website HERE, along with about 50 million more reciped I want to try. And it is super easy, AND, it doesn't require whipped cream for the filling! Enjoy!


(picture taken from The Pioneer Woman website)

French Silk Pie (from  The Pioneer Woman website, with a tiny bit of Erin added)

Ingredients

• 4 ounces, weight Unsweetened Baking Chocolate (I used about 1/2 C. plus 1 Tbsp regular semi-sweet chips because I like it sweeter.)
• 1 cup Salted Butter, Softened
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Eggs
• 1 package Baked Pie Shell (homemade is fantastic, too.)

Preparation Instructions

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).

* (the following step is crucial you follow exactly):
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. *Don't worry if the filling is gritty and sugary when you start adding the eggs. Once all the eggs are added, it is very smooth!

Once the pie filling is well mixed, pour it into the baked and cooled pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

*Erin's addition: I swirled in some softened marshmallow cream after the filling was finished mixing to make a chocolate marshmallow pie. It was VERY sweet. I would use unsweetened chocolate in place of the semi-sweet chips I used if I were to add marshmallow cream again.