The soup is rich and creamy with a variety of vegetables providing multiple flavors and textures. The gnocchi is tender and SOFT AS BUTTER. Make this for a potluck, dinner, lunch… or breakfast (one of our tasters ate it for all three meals until it was gone). Most importantly- enjoy, it will be hard not to!!
1-2 Small Russet Potatoes, baked and peeled (about 180 grams total)
140 g Heritage White Flour or Heritage Bread Blend
1-2 tsp Himalayan or Sea Salt
3 Scrapes Whole nutmeg, or ¼ teaspoon of powdered nutmeg
1-2 tbsp Shredded Parmigiano Reggiano cheese, or to taste
2 Tbsp Butter or olive oil
1 medium onion, diced
3-6 cloves of garlic, minced
1 large or 2 medium carrots, shredded
2 stalks celery, chopped
3-5 fresh large mushrooms, cut into pieces
2 Tbsp any Sunrise Flour Mill flour
1 lb chicken or turkey, cooked and finely chopped or shredded
5 Cups Chicken broth or stock
2 Cups Half and Half (or 1 cup half and half and 1 cup whole milk)
1 Cup fresh chopped spinach
Salt and pepper to taste
Prepare the Gnocchi:
Bake one or two small russet baking potatoes (enough to scrape 180g of the white part of the potato, no peel). Allow to cool to room temperature.
Rice the inner part of the potato only, no skin, approximately 180g.
Place 140g heritage flour in a mixing bowl. Place the potato on top of the flour. Add salt, nutmeg, and cheese.
Mix by hand enough to blend the potato and flour together. Add the egg. Squeeze and mix until it comes together. Mix enough to make a nice dough ball but don't overwork it because that will make the results tougher.
Let the dough rest for 30 minutes to an hour.
As the dough rests- begin chopping vegetables for your soup.
After the rest time, cut the dough into two pieces. Roll the first piece out by hand on a smooth, lightly floured surface. Use just enough flour to keep it from sticking. Roll each piece into a long strip about ½’’ inch in diameter.
Cut the strips into ½’’ cubes. Dust the pieces with just enough flour so they don’t stick together.
Bring about one gallon of water to a boil (in a separate pot than your soup pot) Add salt. This water will be used to cook your gnocchi briefly before adding to your soup later.
Start the soup- In a large stock pot, melt the butter. Add all the onion, garlic, carrots, celery, and mushrooms, and sauté them until the onions are translucent.
Sprinkle 2 Tbsp of flour over the top and whisk until it’s all incorporated.
Add chicken and chicken broth- bring to a boil.
Cook gnocchi: Add the gnocchi to the boiling pot of water. Stir gently so gnocchi doesn't stick together. Allow gnocchi to boil for about 1 minute or until it's all floating at the top. Once gnocchi floats to the top, scoop it out with a slotted spoon and add it to your soup.
Reduce heat of the soup and simmer for 5 minutes
Add half and half and spinach.
Salt and pepper to taste- enjoy!
Tip- serve with Sunrise Flour Mill’s Drop Biscuits or Heritage Whole Wheat Dinner Rolls.