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Italian Chicken Soup with "Toasted" Parmesan Gnocchi Recipe

Italian Chicken Soup with "Toasted" Parmesan Gnocchi

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Average Rating:

Total Reviews: 20

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  • on January 05, 2010

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    Only thing I changed was adding an egg to the gnocchi dough. We love this soup, though and it's one of the family favorites!

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  • on April 30, 2009

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    Great flavors, lots of different interesting combos of ingried. It is really an italian, Greek, American chicken soup. I used fresh made gnocchi from a local Italian deli and it was great. I didn't do the breadcrumbs but will next time. I didn't use the pearl onions just 1/2 of a chopped onion.. my 15 year old daughter loved it too.. The recipe is easy and takes little time to put together if you can get the gnocchi locally.
    OUTSTANDING

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  • on April 20, 2009

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    I don't see a place to vote for this over Michael Symon's recipe (Food Network Mag, Feb/Mar issue so I'm guessing that your review is your vote??
    NO QUESTION.... THIS recipe is BETTER!! SO full of flavor, easy and quick! I used chicken thighs (halved the recipe, there's just two of us and fried up the skins until they were cracklin' CRISPY to use, chopped up, as a garnish for some crunch! This was my first time making gnocchi and they turned out pretty dang good! The soup was rich, flavorful and every ingredient added another level of flavor. I will make this AGAIN and AGAIN!

    Sorry, Michael... too many ingredients, too much time and the flavor doesn't POP... Alex wins HANDS DOWN!!
    I'd give this recipe 10 stars if I could!

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  • on April 13, 2009

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    Love the flavor and serving it over gnocchi. Gnocchi must be made from russet potatoes. Reds and Yukons are too waxy. If you bake them just right, they come out light and fluffy. My family has always scooped the potatoes out onto a bread board and let them "dry out" for a couple of minutes (let the steam out of them and then pass them thru a ricer. Add an egg and just enough flour to make a sturdy dough. The amount of flour you add depends on the humidity in your kitchen, how dry the potatoes are, etc. If you overwork the dough, they'll be tough and gummy. Also, we cook them right away - let them sit around too long and they are not good. It's pretty rare for someone to make gnocchi for the first time and have them come out perfectly - they take practice. But once you've had perfectly tender, yummy gnocchi, there's no going back!!

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  • on April 03, 2009

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    This soup is intensely flavorful! I did make a few changes, though. My grocery store didn't have pearl onions so I just used sliced regular white onions. In an effort to lower the fat, I used chicken breasts instead of a whole chicken. Also, I don't care for fresh parsley so I omitted that ingredient. This was my first time making gnocchi and I wouldn't call it a success. Perhaps I used too much potato? I used three because they were on the small side and my gnocchi turned out tasting pasty and off-putting. Regardless, the rest of the soup was so wonderful, that I would make it again and again (minus the gnocchi.

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  • on January 18, 2009

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    This soup is very flavorful and very healthy for you too! I didn't have any spinach, so I used chopped chard instead. Really yummy! I suppose you could use a pre-cooked chicken from the store, but it really adds flavor when you do it yourself. I was out of potatos as well, and had pre-made gnocchi on hand, so I made the bread crumbs asccording to the recipe, and added Parmesan and nutmeg, then mixed it in with the cooked gnocchi. It was awesome! I didn't care too much for the parsley myself, so I would recommend adding a bit less. But other than that, It was worth the time and effort!

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  • on January 17, 2009

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    Ok so it's not a Rachael Ray recipe but the soup is YUM-O! I had never had gnocci and didn't know what it was. The soup is so full of flavor. Every ingredient adds something and if you don't like it it's easy to pick around.

    We put the spinach in the bottom of the bowl with the gnocci so the spinach did not overcook. Great stuff! Thanks Alex!

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  • on January 17, 2009

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    First of all....love the "Cooking Loft". Great recipes to translate into everyday cooking.

    I am an experienced cook and this recipe is packed with flavor without major effort. Even my vegetable challenged teen loved it!

    I do have to admit that I purchased gnocchi due to time constraints (and added garlic - always looking to decrease the blood pressure!, but followed the rest of the recipe to the detail.

    I will definitely add it to the recipe collection. Great job Alex!

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  • on January 17, 2009

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    First let me say that it took less than the time stated in the recipe. The total time stated was 1hour 15 minutes not 45 and I cook a lot so the prep time was less for me. Incredible flavor and I would not change a thing but if your really in a rush use a prepared chicken from one of the food chains and shred it.

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  • on January 01, 2009

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    Ok first I do need to mention that this recipe was listed in the under 45 min. section and it WILL take you longer. I didn't care for the parsley too much I think I put in a tad more then 1/4 c but that was a small detail. The flavor of the gnocci is wonderful!!!! I used small red potatoes and weighed them i and microwaved them... I didn't want to wait on the oven time. Took 10 minutes and they were perfectly cooked and mashed up nice. I also used chopped onions.. i'm not a fan of pearl onions. Make sure you use all the flour as the gnocci will end up slighly mushy if you don't. Oh and one other difference, I used chicken breasts and not a whole chicken. My husband loved it and my kids also. I loved that it had lots of veggies! I served it up with a small peice of Dutch crust! YUMMM

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