What are common gnocchi mistakes?

The most common mistake when making gnocchi for soup is overcooking. Gnocchi cook quickly, and leaving them too long in the broth can make them soft or sticky. Another issue is adding them too early always drop them in once the soup is nearly done. This keeps the texture firm and satisfying in every bite.

How long do chicken gnocchi last?

Your copycat chicken gnocchi recipe will stay fresh in the refrigerator for up to three days if stored in airtight containers. Always let the soup cool before sealing. When reheating, warm it gently over low heat to keep the creamy broth smooth and velvety.

Do I need to boil gnocchi before baking or adding to soup?

No, there’s no need to boil gnocchi separately. When added to the hot broth, they cook directly in the soup. Within three to four minutes, the gnocchi will float to the top, signaling they’re done tender on the inside, firm on the outside.

What ingredients are in chicken gnocchi soup?

A traditional copycat chicken gnocchi recipe includes cooked chicken, gnocchi, half-and-half, butter, flour, carrots, onions, garlic, spinach, and a hint of Italian seasoning. These ingredients create the creamy base and comforting flavor that make this dish unforgettable.

Copycat Chicken Gnocchi Recipe – 5-Star Comfort Soup You’ll Love

Name: Copycat Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 cups cooked chicken (shredded); 1 package gnocchi (12 oz); 2 cups half-and-half; 2 ½ cups chicken broth; ½ cup diced carrots; ½ cup chopped onions; 1 tsp Italian seasoning

Description

This copycat chicken gnocchi recipe is creamy, cozy, and ready in 30 minutes. A simple homemade version of Olive Garden’s classic soup that combines tender chicken, soft gnocchi, and a velvety broth.

Ingredients

Scale

2 cups cooked chicken, shredded

1 package gnocchi (12 oz)

4 tablespoons butter

1/4 cup all-purpose flour

2 1/2 cups chicken broth

2 cups half-and-half

1/2 cup diced carrots

1/2 cup chopped onion

1/3 cup chopped celery

2 cloves garlic, minced

1 1/2 cups spinach, roughly chopped

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch nutmeg

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Instructions

1. Melt butter in a large pot over medium heat.

2. Add onion, carrots, and celery. Cook for 5 minutes until tender.

3. Stir in garlic and cook for 30 seconds.

4. Add flour and whisk for 1 minute to form a roux.

5. Slowly pour in chicken broth, whisking constantly until smooth.

6. Add half-and-half and stir to create a creamy base.

7. Stir in cooked chicken and bring to a gentle simmer.

8. Add gnocchi and cook for 3–4 minutes until they float.

9. Add spinach, Italian seasoning, salt, and pepper.

10. Simmer for 2 minutes, then remove from heat and serve warm.

Notes

Use rotisserie chicken to save time.

Do not boil after adding cream; gentle heat keeps the texture silky.

Store leftovers in airtight containers in the refrigerator for up to 3 days.

Reheat slowly over low heat, stirring often.

Nutrition

Serving Size: 1 bowl
Calories: 565
Sugar: 10g
Sodium: 1350mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 20g
Cholesterol: 132mg