Living at least 3 hours away from the nearest Olive Garden, I start to itch for some of its delicious menu items. Seeing as I cant make my bread sticks taste just like theirs, I settle for another favorite, the chicken and gnocchi creamy soup. My cravings building up, and my imagination becoming more vivid as craved, I did my best to figure out the ingredients. I think I did a pretty darn good job using my leftover turkey from the roast I picked up at the deli counter the other day.
Ingredients:
- 1 head of kale
- 1 pint of heavy whipping cream
- 8oz pack of gnocchi(little potato dumplings)
- 15oz can of cannellini beans
- 1 cup shredded turkey or chicken
- 3 14.5oz cans of chicken stock
- small hand full of garlic cloves
- 1 cup grated Parmesan cheese
- pinch of chili flakes
- 1 tbs dried basil leaves
- s&p
1. Begin by bringing the chicken stock to a simmer with the turkey or chicken meat in it for flavor. While that's on the stove, start tearing up your kale. You should only put the leaf part in your soup, none of the bitter stem.
2. Add your kale and all of your seasonings and garlic. Cover and let cook down for 25 minutes.
3. Drop gently your gnocchi into the stock and begin stirring in the heavy whipping cream. Keep your heat on medium low to low to keep from burning the cream.
4. Stir in your can of beans(drained) and your Parmesan cheese. This will begin to thicken the broth a little bit.
5. Cover and wait about another 10 minutes. Basically when your gnocchi are floating, the soup is ready to eat.
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