Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, December 29, 2011

I don't go to Olive Garden very often, but when I do, I love to order their Chicken & Gnocchi Soup. I dissected it one time when I was there then came home and came up with my own version. Pretty stinkin' good! I didn't use spinach or kale in mine or carrots, either. I love red bell peppers so used those with the zucchini. Yum! And easy!! I used a rotisserie chicken from the grocery store and also used ready made gnocchi although I have made my own before. Taking these couple of shortcuts will have dinner on the table in less than 45 minutes. Delicious!!

Chicken and Gnocchi Soup

4 cups chopped, cooked chicken
2 32-ounce containers chicken stock
1 zucchini - diced
1 red bell pepper - diced
1 small onion – diced
1 clove garlic
½ cup ricotta cheese
1 ¾ cups heavy cream
1 cup grated parmesan cheese
2 16-ounce containers gnocchi with potato
1 teaspoon rosemary
Salt and pepper to taste

In a large dutch oven, sauté zucchini, bell pepper, onion and garlic in a little olive oil until soft.

Pour in chicken stock and bring to a boil.

Add gnocchi to the boiling chicken stock, stir to break up gnocchi and cook until gnocchi floats to the top, about 3 – 5 minutes.

Add rosemary and salt and pepper.

In a medium sized bowl, combine the ricotta cheese, heavy cream and grated parmesan.

Pour cream mixture into the gnocchi mixture and stir well.

Add chopped cooked chicken. Stir to combine. Cover and allow to simmer for about 30 minutes.

Serves 6 - 8

Here's what you need.....

...oh, and this, too. It ain't called Chicken 
and Gnocchi Soup for nothin'! I found 
this at Walmart of all places.

Saute the veggies a bit.

Then add the chicken stock, 
rosemary and salt and pepper.

Bring the stock to a boil then 
add the gnocchi. Stir to break it apart.

Allow it to cook for about 3 - 5 
minutes until it floats to the top.

Combine the ricotta, cream and Parmesan cheese.

Add the cream mixture to the pot. 
Then add the chicken. Stir to combine, 
then cover and allow to simmer for about 30 minutes.

Serve hot on a cold night 
with warm french bread....mmmm, mmmm!!