Cheesy Chicken Gnocchi

 So....as my husband and I sit in a popular Italian chain restaurant, eating soup and bread sticks like tomorrow may never come, he says to me, "OMG, you need to make this soup into a casserole or a real "dish".  And that my friends is how this happy accident began.

.....Fast forward 2 days, he keeps asking me to make this.  Admittedly I have 2 packages of gnocchi in the cupboard.  I have everything else I need to create his own personal heaven.  I decide that today is THE day.  I turned on my fave music, put on some lipstick and off I went.  End result? Complete FAIL!   However, that is now how this story ends.  While it was a complete fail as far as a copycat, sort of, not really version of the soup, it turned out to be a pan of cheesy, chickeny, gnocchi-ee goodness and I do not for one second feel bad that it "didn't turn out".  I feel so "unbad" I am sharing it with you!

This will feed a crowd, and I can't imagine anyone not liking it.  If you groove on making your own gnocchi, get on with your bad self, I purchased mine.  If you make it, make sure to tag me on Instagram or Twitter!!  Snapchat me!!


2 pkg. gnocchi (mine were 17.5 oz. each)
4 T. butter
2 large chicken breasts, cut into small cubes or pieces
1 cup shredded carrots
1/3 cup flour
2 cups chicken stock
3/4 cup heavy cream (or half and half)
1 T. dried parsley
1/2 cup grated mozzarella cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese

In a large pot, melt your butter.  and add your chicken and carrots.  Cook over medium-high heat until chicken is cooked all the way through.  Add in flour and stir well, let it cook for about 1 minute.  Add in chicken stock, while still on medium high heat, bring to a boil, stirring constantly, when it has begun to thicken add in heavy cream, parsley, and all of your grated cheeses.

Stir to combine,remove from heat and let sit.

Bring another large pot of water to boil.  Follow the direction on your package of gnocchi.  If you are making them homemade, you are a better person than me, so you will know how to cook them!  When the water boils, chuck them in and the second they float they are done.  Make sure to get these out right away.  They will be going in the oven for a very short time and you don't need them overcooking.

So as I was saying, when they are done, use a slotted spoon or spider and scoop them out, let them drain and toss them in the pot with the sauce!  Get them all in, gently stir to combine and pour into a greased 9x13 casserole dish or pan.  Bake at 400 degrees for 10 minutes, then turn to broil and let it get golden brown on top!  That cheese and butter get a little crusty and it is heaven!!

Enjoy friends!

Homestyle Gnocchi Soup

I could eat soup for every single stinkin' meal.  Trust me on this.  If it is -20 outside I want soup and if it is 110 outside, I still want soup.  My favorite soup is Chicken Noodle Soup.  When I see a fellow foodie post a picture or a recipe for it or a new blog post about it, I always share it.  I have to.  The world NEEDS more versions of chicken noodle soup, right?  Big noodles, little noodles, skinny noodles, fat noodles, TONS of noodles....  Let me calm it down, I am almost breaking a sweat.  The point is, there could never be enough kinds of soup in the world.

I have never made homemade gnocchi.  I admit it.  Honestly, I am not a HUGE gnocchi fan.  I make a few different things with it, including a sweet dish but, just was never hellbent on making my own.  In fact, you know where I buy it?  My local Dollar Tree.  Yes I am serious.  Now if you don't know what gnocchi are, they are a soft dumpling made from potatoes, and various other "usual suspect" kind of ingredients.  Here are the ones I use.

I love them in soup.  You have to be careful not to over cook them in soup or they just become mushy, which isn't horrible either in reality.  This soup is just a lovechild of my need to use up veggies and some chicken and this poor lone package of gnocchi.  You may find it tastes MUCH like the Chicken Gnocchi soup at a chain Italian resturant. (wink, wink) Here we go!!

Home style Gnocchi Soup
2 cups veggies of your choice I needed to use up carrots, celery and bell peppers.  Whatever you choose just make sure it all equals up to 2 cups
1-2 cups chicken cut into small pieces (I used boneless thighs)
1/4 cup corn (optional, I just had some leftover)
5 cups chicken stock
1 1/2 cups skim milk (any milk will work or cream or half and half)
1 1/2 tbsp cornstarch
1 tbsp basil (I used dried)
1/2 tsp rosemary (dried)
1/2 tsp thyme (dried)
1 package gnocchi 

In a large pot saute all veggies in 1 tbsp olive oil.  After sauteing for 2 minutes add in chicken. Let cook for 3 minutes, stirring often.  





Add in basil, rosemary, thyme and chicken stock.  Let this simmer for 5 minutes.  

While it is simmering combine your cornstarch with your COLD milk.  You can NOT add it into warm liquid or it will lump on you.  Whisk into milk and then when soup is at a boil, add it in stirring constantly.  It will begin to thicken almost immediately.  5 minutes before serving add in gnocchi.  If you know the entire pot will be eaten go ahead and do it this way.  If the soup will need to last a few hours, make the gnocchi separate and add them to each bowl of soup.  Mine is in the fridge with the gnocchi IN it, so the choice is yours, I just wanted to share the suggestion.


This soup is creamy yet brothy.  I was so happy with how it turned out!  I am known as the "queen of soup" in my family and among my friends.  This is one of my favorites.  I will be making this one often.  Serve this with some warm bread or bread-sticks, maybe a nice panini.........oh heavens!!


Feeling like a bedtime snack......another cup of soup!

Your "gnocchi is such a funny looking word" chefwannabe

Chris

Sweet Cream Gnocchi

Yes, I said it in the same sentence, "sweet" and "gnocchi".   Yes, yes, it is usually a savory dish and before you shrug this notion off, contemplate for one second just how scrumptuous something has turned out before that you never thought would work. 

Thinking back, just on a side note, my mom uses mashed potatoes in her cinnamon roll dough.  Ironic, don't you think? 

When I was trying to think of a great name for this dessert dish my husband had many ideas.  Some of which I cannot repeat.  Men.  Some days I can't even begin to understand anything about them.  He wanted me to call it French Toast Gnocchi.  He says it tastes just like my french toast and when I figure out if that is a good thing or a bad thing I will let you know.  Wait, it must be good because he loves my french toast. 

Anyway, this is such a simple dessert.  It is easy to put the sauce together before dinner, and have a pot of water ready to boil after dinner.  Please just make sure to serve it hot/warm.  When it gets cold it isn't so amazing.  (In my opinion).  My husband insisted he wanted his over a scoop of vanilla ice cream.  I will let you make that choice! 

I hope you try it, no matter how much you might not "get" it!!

You will need:
1 pkg of potato gnocchi (between 16 and 18 ounces)
1/2 cup sugar to add to aproximately 6 cups of boiling water

Sauce:
2 tbsp brown sugar
2 tbsp butter
3 tbsp sweetened condensed milk
3 tbsp heavy cream
Cinnamon (garnish)

Get a pot full of water and add 1/2 cup sugar and let it come to a boil.  While waiting for it to boil, make your sauce.  In a high sided skillet add all ingredients.  On medium, continue to whisk until all ingredients are dissolved and it comes to a slow bubble.  Turn to low to keep warm.

Your water should be boiling, add in all gnocchi, when it returns to a boil the gnocchi will float to the top.  Once they do that, they are ready.  Take them out using a spider or slotted spoon as they reach the top, let the water drip off and drop into the pan of sauce.  When all gnocchi are done, toss in the sweet cream sauce and serve in small dessert bowls.  Sprinkle the top with cinnamon. 

Enjoy this dessert.  It will make whoever you serve it to feel warm and cozy inside.  It will make them go, hmmmmmmmmmm......

Your "my husband is already begging for this again"chefwannabe