Gnocchi Soup

This dish is a perfect warmer after coming home from a cold winter walk. This classic cream of chicken soup is wonderfully comforting with little pillows of fried gnocchi to add some substance. Shop bought gnocchi work just as well, but it is so simple and satisfying making your own to go along with your homemade soup.

  1. Start by peeling and halving the potatoes for the gnocchi, cook in gently simmering water for 15 minutes or until tender.
  2. When cooked, drain and allow them to steam dry in the sieve/colander for a few minutes. Then in a large bowl mash them well with a potato ricer or a masher. Add the rest of the ingredients for the gnocchi and combine. The potato should come together into a neat ball that you will be able to gently knead. If the dough is still tacky or very soft add a little more flour. Season the dough with a little salt and pepper.
  3. Allow the dough to cool in the fridge whilst you prepare the rest of the soup.
  4. In a saucepan with some oil, begin to sweat the diced onions on a low heat. Finely slice the celery and add to the onions. When both are soft but not gaining any colour add all the pieces of chicken and on a medium heat allow the chicken to start to cook without going brown.
  5. When you cannot see any pink edges to the chicken, add the thyme and flour. Stir well so the flour combines with everything. Then add the white wine and turn the heat up high so it reduces by a half. Stir well so the flour does not create lumps.
  6. Add in the the chicken stock and bring to a gentle simmer for 15 minutes until the chicken is fully cooked.
  7. Meanwhile, on a lightly floured surface form the gnocchi dough into small balls (just a few cm in diameter) and gently squash down so they will cook more easily. Set aside until ready to fry
  8. In a small pan on a low heat cook the pancetta until crispy and golden brown.
  9. When the chicken is fully cooked, blend all the soup in a blender until smooth and return to the pan. If you want a very smooth texture you can pass the soup through a fine sieve.
  10. Heat the soup up and add the single cream until you reach the desired consistency and taste. Season with salt and pepper. Keep on a low heat until ready to serve.
  11. Remove the pancetta from the pan and set aside. Keep the pancetta fat in the pan and on a high heat fry off the gnocchi for 2-3 minutes either side. They should be golden brown and crispy on the outside yet still pillowy on the inside.
  12. Add the spinach into the warm soup and stir through until it is wilted down.
  13. Ladle the soup into bowls when ready to serve. Add 5 or 6 gnocchi per portion.
  14. Sprinkle over the pancetta, some grated parmesan and serve straight away.

 

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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