Chicken Gnocchi Recipe Olive Garden Copycat + video
Chicken Gnocchi Recipe Olive Garden Copycat + video
This Chicken Gnocchi is hearty and delicious. It’s loaded with chicken, carrots, spinach, broccoli and gnocchi! It’s perfect year-round and is sure to become a new favorite.
If you’ve been to Olive Garden, you’ve probably tried their Chicken Gnocchi. This recipe is a copycat of that soup and it goes perfectly with our Olive Garden Breadsticks recipe!
What is a dumpling?
I love soup in winter. It’s great to eat something warm and hearty when it’s cold outside.
Today’s recipe is the chicken gnocchi my mom wanted to try. Just look at the toppings and you know it’s going to be good because it has chunks of chicken, carrots, spinach, broccoli and potato gnocchi!
Are you wondering, “What is the gnocchi in the world??”
Gnocchi are a variety of thick, small, soft dough dumplings made from semolina, plain wheat flour, eggs, cheese, potatoes, breadcrumbs, cornmeal, or similar ingredients, with or without seasonings of herbs, vegetables, cocoa, or plums.
Before this recipe, we had never tried gnocchi before and I can’t believe we missed it all the time. Not sure why it was a little intimidating to us beforehand, but it was delicious!
You can find gnocchi in most pasta sections of grocery stores and it’s worth a try as it adds so much to this recipe.
This soup is so delicious and reminds us of the Olive Garden recipe!
How to Make Chicken Gnocchi
vegetable. Heat olive oil in a large pot over medium heat. Once the oil is hot, pour in the carrots, broccoli and garlic and stir for about 5-8 minutes. After the vegetables are cooked, pour 7 cups of hot water into the pot and add the 8 chicken pieces. Stir well.
Chick. Add chopped chicken and bring to a boil.
Gnocchi. Pour the gnocchi into the soup, bring to a boil again, and let the gnocchi cook for about 3-4 minutes. When the gnocchi floats to the top, they will be cooked.
remaining ingredients. Chop 1 cup spinach and add to the pot. Pour in half and half, dried thyme, teaspoon nutmeg, sugar and butter. Stir and let it boil.
Bold. Combine cold water and cornstarch in a small bowl. Stir well and pour into soup. Stir as you let it boil. The soup will thicken as it boils.
Serve. Season with salt and pepper and serve hot. Please enjoy!
Crockpot and InstantPot Instructions
Cylinder: Place chicken, vegetables and soup base in a pot over high heat for 4-5 hours or low heat for 6-8 hours. After this time is over, shred the chicken while it is still in the pan. Add the gnocchi and cornstarch mixture and let it lower for another hour, or until the gnocchi is soft and the soup thickens.
Instant Pot: Sauté the vegetables with all the seasonings on the sauté function for 3-4 minutes. Add chicken water and broth cubes. Close the lid, turn off the saute function, and turn on the high pressure function for 9 minutes.
After the timer runs out, let the pot sit for 10 minutes, then manually release the remaining pressure. Turn on the sauté function and add the gnocchi. Cover but turn it into a vent and let the gnocchi cook for a few minutes (let them float to the top). Add spinach and thicken mixture. Stir well and serve hot!
Substitution, Service and Storage
If you happen to be missing certain ingredients, here are some alternatives:
- bouillon cubes: represents about 1 cup of broth. So instead of using cubes, use broth instead of 7 cups of water. I recommend using low sodium chicken stock!
- Half and half: If you can’t consume dairy, plain dairy-free milk is always a good idea. It won’t be half and half thickness, but you can add some extra butter or cornstarch until you get the thickness you want. There is also a product called coconut cream, which is slightly thicker than normal milk consistency. Since it’s coconut based, it will change the flavor, but it’s worth a try..
- vegetable: Add celery or mushrooms. You can also use cauliflower.
Serve your chicken gnocchi:
Storage and Reheating: Store leftovers in the refrigerator in an airtight container for 3-5 days. You can also freeze leftovers by placing the cooled soup in a Tupperware container, then place them in the refrigerator for up to 2-3 months.
When you want to use it again, let it thaw in the refrigerator all day or overnight. To reheat, place in a pot and heat slowly on the stove over low heat. If the soup separates from the refrigerator, add half of it. If you’re in a hurry or on the go, you can microwave individual portions until hot.
For more chicken soup, check out:
Course Soup
Gourmet American, Italian
Prep time 10 minutes
Cook Time 20 minutes
Total time 30 minutes
Serving Size 12
Calories 239 kcal
by Lil’ Luna
- 3-4 chicken breasts cooked and diced
- 2 large carrots peeled and grated
- 1-2 cups broccoli wedges
- 6 teaspoons minced garlic
- 2-3 tablespoons olive oil
- 7 cups water
- 8 chicken nuggets
- 16 oz package potato gnocchi
- 4 cups half and half
- 1 cup chopped spinach
- 1 tablespoon thyme
- 1/8 tablespoon nutmeg
- 1 tablespoon sugar
- 1/4 cup cold water
- 5 tablespoons cornstarch
- 2 tablespoons butter
- salt and pepper
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Heat olive oil in a large pot over medium heat.
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Once the oil is hot, pour in the carrots, broccoli and garlic and stir for about 5-8 minutes.
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After the vegetables are cooked, pour 7 cups of hot water into the pot and add the 8 chicken pieces. Stir well.
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Add chopped chicken and bring to a boil.
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Pour the gnocchi into the soup, bring to a boil again, and let the gnocchi cook for about 3-4 minutes. When the gnocchi floats to the top, they will be cooked.
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Chop 1 cup spinach and add to the pot.
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Pour in half and half, dried thyme, teaspoon nutmeg, sugar and butter. Stir and let it boil.
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Combine cold water and cornstarch in a small bowl. Stir well and pour into soup.
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Stir as you let it boil. The soup will thicken as it boils.
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Season with salt and pepper.
Recipe adapted from here.