In 2014, I was introduced to gnocchi on vacation in Paris, France. I had never of it before but my cousin who is even more adventurous in the food department as me, demanded I try it. The crazy part is we were in a food court in the mall, but the gnocchi were delicious. It was baked in a cream sauce topped with cheese.
I used to frequent Olive Garden all the time when I wanted pasta. After Paris, I was familiar with gnocchi and when I saw it on Olive Garden’s menu as Chicken Gnocchi Soup, I decided to try it out. I fell in love and that was my go to lunch order with olive garden for a couple of years. I cannot remember the last time I ate pasta there.
Fast forward to today and I was browsing down the aisles in Target and finally grabbed the gnocchi. Unsure of what I was going to do with it, I knew I would come up with something. This recipe was a last-minute idea due to me having left over celery, carrots, and etc. from a salad. I had my mind set on being done with filming videos for the day. But I pushed through and said let me just try something out and see how easy I can make this, due to me being exhausted. The first thing that came to mind was to add poultry seasoning because chicken is poultry and that was the closest I was going to get to it. Tossed all the ingredients together and viola a quick and easy meal that had me more than satisfied.
Check out the recipe below and let me know what you think!
- 1 – 1 1/2 tbsp olive oil
- 1 cup shallot, chopped
- 1 cup celery, diced
- 1 cup carrots, cut into 1-inch length
- 2 cloves garlic
- 2 cups vegetable broth
- 2 cups non-dairy milk ( I used Ripple unsweetened original)
- himalayian pink salt, to taste
- fresh cracked black pepper, to taste
- 1 tbsp poultry seasoning, more to taste (this is what gives it the chicken gnocchi like flavor)
- 16 oz potato gnocchi (purchased from Target)
- 3 cup fresh spinach, chopped
- In a large pot heat oil on medium heat; sauté onion, celery, and carrot until vegetables are slightly tender, about 5-7 minutes. Add garlic and sauté for 60 seconds.
- Then add vegetable broth, non-dairy milk, salt, pepper, and poultry seasoning and stir. Allow mixture to simmer for about 5 minutes.
- Add spinach and gnocchi. Cook for 3-5 minutes, until gnocchi are done. Turn off heat. Soup will thicken as you allow the gnocchi to sit for a few minutes.
- Serve immediately in bowls!
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