Betti's Kitchen Table

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Found a new love!

Went to Mobile this weekend with my mom and daughter.  Saturday we went to lunch at Olive Garden and had the soup, salad, and breadsticks.  I had the Chicken and Gnocchi soup.  O.M.Goodness!!  It was DIVINE… I made a point of saying then and there that I HAD to go home and try and duplicate this soup! I haven’t done it yet but man oh man am I going to try!  I was fabulous!  I love Gnocchi and make a Gnocchi and Spinach dish in a Gorgonzola sauce that is inspired by Rachel Ray. I hoe you will enjoy this as much as my family does!

Ingredients

2 packages shelf stable Gnocchi

1 large bag frozen chopped spinach, thawed and squeezed dry

4 cloves garlic pressed

2 cups chicken stock

8 ounces of crumbled Gorgonzola

1 shallot, minced

 3 tablespoons flour

3 tablespoons butter

1 cup milk or cream

1/8 tsp. grated nutmeg

3 ounces Pine nuts

Bring 8 cups of water to a boil in a large pot.  While water is coming to a boil, melt the butter in a heavy bottomed saucepan. Sauté the shallots until translucent and soft. Add the flour and stir to make a roux. Add the milk a little at a time, stirring with a whisk to keep it smooth.  When all the milk is incorporated, grate 1/8 teaspoon of nutmeg over the sauce.  Add chicken stock a little at a time, stirring after each addition, until all the chicken stock is added.  Squeeze the spinach dry in a clean kitchen towel (I use flour sack towels for this) and add this to the sauce. Press the garlic cloves into the sauce and stir till combined. Salt the boiling water and add the Gnocchi.  When the Gnocchi floats to the top, it is done.  DO NOT overcook the Gnocchi; it will be tough ad rubbery. Scoop the cooked Gnocchi out of the water with a Spider or a handheld strainer and place in a colander.  When al the Gnocchi is cooked and the sauce is thick, salt and pepper the sauce to taste then stir in the Gorgonzola.  Stir till the Gorgonzola is melted, then add the Gnocchi.  Stir to coat the Gnocchi and transfer to a serving platter.  Toast the pine nuts in a dry skillet for about four minutes, tossing frequently.  Sprinkle the pine nuts over the Gnocchi and enjoy! This makes a great meatless dinner!

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