I don’t know about you guys but I absolutely adore Olive Garden. My husband and I could eat there all the time, we are big pasta people and usually make some sort of pasta dish 1-2x a week. CARBLOVERS.
I was so happy a few years ago when I stumbled across the recipe section of the Olive Garden website. YES IT IS THERE! For those of you who didn’t know, Olive Garden offers recipes to a bunch of their different menu items and switches them up every so often. This one has become a regular in my household as well as their alfredo sauce, I mean come on, no brainer.
I’m a big gnocchi fan, usually I eat it with salt and butter though. I know weird right? In Minnesota we have something called Klub which is a big potato dumpling usually cooked with ham hock or bacon and served with butter and salt. Gnocchi tastes like the mini version of those. So when I first started eating it a few years ago, I simply melted butter and sprinkled salt over it and was in heaven. Luckily these day’s I’ve branched out and can now say that I am going a little deeper with my recipes.This recipe originally used celery but I’m not a celery fan so I left it out, but go ahead and add it in if you’d like! So if you guys love soup, love Olive Garden and have less than an hour on your hands, make this!!
1 pound boneless skinless chicken breasts, shredded
1 Tbs olive oil
4 Tbs butter
1/4 cup all-purpose flour
1 small onion, chopped
2 garlic cloves, minced
3 cups milk
1 cup carrots, shredded
3 cups chicken broth
2 tsp parsley flakes
Salt and pepper for seasoning
1 package (16 ounces) mini potato gnocchi
1/2 cup chopped frozen spinach
In large dutch oven or stock pot, melt butter and olive oil together. Add your onions and garlic and cook until onions become translucent. Whisk in your flour and let cook for a minute. Stir in your milk, carrots and chicken. Simmer until it starts to thicken up.
Meanwhile, in separate pot cook gnocchi according to package directions. drain and set aside. Add your chicken broth to your pot and simmer until it starts to thicken up again then add your gnocchi, spinach, parsley, salt and pepper. Stir until combined. Cover and let simmer until heated through.
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