Ingredients Jump to Instructions ↓

  1. 1 1/2L chicken stock, homemade or low-sodium canned

  2. 4 cloves garlic, minced

  3. 45g unsalted butter

  4. 1 tsp sugar

  5. 2 carrots, thinly sliced

  6. 1 rib celery, thinly sliced

  7. 325g prepared potato gnocchi thawed if frozen

  8. 225g frozen peas

  9. 1 large chicken breast, cooked and shredded

  10. Freshly ground black pepper

  11. Hunk of good Parmesan

Instructions Jump to Ingredients ↑

  1. Chicken and gnocchi soup 1) Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes.

  2. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes.

  3. Stir in frozen peas and chicken and turn off the heat. Season with salt; take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.

  4. Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.


Send feedback