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Holla at Me Chicken Soup with Sweet Potato Gnocchi
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Holla at Me Chicken Soup with Sweet Potato Gnocchi

40 minServes 6Nutri-Score C€€
from @wickdconfections6 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • sun-dried tomatoes (drained, julienne)Pantry85 g
  • sun-dried tomato oil (reserved from the jar)Pantry15 ml
  • yellow onion (chopped)Produce284 g
  • garlic (cloves, minced)Produce4 pieces
  • tomato pastePantry45 g
  • chicken brothPantry1.9 litres
  • heavy creamDairy240 ml
  • fresh basil (chopped, plus more to garnish)Produce8 g
  • kosher saltSpices10 g
  • Italian seasoningSpices3 g
  • garlic powderSpices3 g
  • crushed red pepper (plus more to garnish)Spices1 g
  • sweet potato gnocchiFresh298 g
  • baby spinach (chopped)Produce142 g
  • rotisserie chicken (shredded)Meat570 g
  • mascarpone (room temperature)Dairy227 g
  • Parmesan (shredded, plus more to garnish)Dairy165 g

per serving

Nutrition

466kcal

Carbs
22 g
Proteins
29 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Stovetop

step by step

Method

  1. Sauté the onion and garlic

    • Heat the sun-dried tomato oil in a Dutch oven over medium heat.
    • Add the onion and garlic and sauté until softened.
    Step 1

  2. Add the tomato paste and sun-dried tomatoes

    • Stir in the tomato paste and sun-dried tomatoes.
    • Cook, stirring, until the paste darkens slightly.
    Step 2

  3. Build the broth

    • Pour in the chicken broth and heavy cream.
    • Add the basil, salt, Italian seasoning, garlic powder and crushed red pepper.
    • Bring to a boil, then reduce the heat to low.
    Step 3

  4. Add the spinach, chicken, cheeses and gnocchi

    • Stir in the spinach, shredded chicken, mascarpone, Parmesan and sweet potato gnocchi.
    • Cook until the gnocchi is tender and the soup is creamy and heated through.
    Step 4

  5. Finish and serve

    • Ladle into bowls.
    • Top with extra Parmesan, fresh basil and crushed red pepper.
    Step 5
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