Saturday, November 1, 2008

Chicken Gnocchi Soup

4 potatoes, the size of an adult palm
1 egg
1 teaspoon salt and Pepper
Sprinkle of nutmeg
1/4 cup of parmesan
2 cups flour

Peel, dice and cook potatoes, until fork tender. Remove from water, but do not toss the starch water.
Combine potatoes, egg, flour, salt, pepper and nutmeg in large bowl. Stir and then combine with a fork, such as we do pastry dough. Dump onto cutting board, press into ball and then flatten and lengthen. Cut vertically into multiple sections that can then be cut into 1/2 x 1/2 inch pieces. Take each piece and roll on a fork tine. Place onto cookie sheet. When finished with all the pieces, drop into starchy boiling water until they float to the top, remove. If you have enough that you do not need to cook all of them, place onto cookie sheet and flash freeze, uncooked ones. Drop into boiling water when ready to use.

Chicken Gnocchi Soup

2 cups cooked chicken
2 celery stalks chopped
4 large carrots, chopped
2 T. oil
4 cloves garlic, minced
1/2 cup flour
1 T. oregano
3 cups milk
3 cups chicken broth
2 cups spinach
3 cups of cooked gnocchi
Salt and Pepper to taste

Combine celery and carrots in heavy bottom pot, cooked until tender. Add garlic and oregano. Sprinkle flour on top and stir around, add the milk and continue to stir until thick. Add the chicken broth. Salt and Pepper to taste. Add the gnocchi and spinach. Cook until spinach is wilted. Serve with parmesan cheese.

1 comment:

Two Peas and a Mom said...

what happened to your photos? camera break?