CAULIFLOWER GNOCCHI RECIPE BY TASTY
Here's what you need: cauliflower, all-purpose flour, salt, olive oil, pesto sauce
Provided by Rachel Gaewski
Categories Dinner
Yield 3 servings
Number Of Ingredients 5
Steps:
- Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
- Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
- Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
- Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
- Shape the dough into a ball, then cut into 4 equal pieces.
- Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
- Roll each piece along the back of a fork to create a line pattern.
- Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
- Toss the gnocchi with pesto sauce and serve immediately.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 51 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, Sugar 6 grams
CHICKEN & CAULIFLOWER GNOCCHI SOUP RECIPE BY TASTY
Here's what you need: olive oil, frozen cauliflower gnocchi, celery stalks, small yellow onion, garlic, shredded carrots, Pacific Foods® Organic Free Range Chicken Broth, freshly ground black pepper, kosher salt, fresh thyme leaf, half & half, baby spinach, chicken, fresh parsley
Provided by Campbell's
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
- Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
- Add the gnocchi to the soup and stir to combine.
- Ladle the soup into serving bowls and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 922 calories, Carbohydrate 85 grams, Fat 47 grams, Fiber 5 grams, Protein 37 grams, Sugar 11 grams
CHICKEN POT PIE SOUP RECIPE BY TASTY
Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken
Provided by Pierce Abernathy
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in large pot on medium high heat.
- Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
- Stir in butter and melt.
- Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
- Add the chicken stock and half and half and stir to combine.
- Season with pepper, thyme, and nutmeg and allow to come to a boil.
- Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
- Season with salt.
- Optional - garnish with cookie sized pieces of pie crust.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 41 grams, Fat 44 grams, Fiber 4 grams, Protein 18 grams, Sugar 12 grams
CHICKEN AND GNOCCHI SOUP
This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!
Provided by Christina
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g
TURKEY GNOCCHI SOUP
While trying to find a creative use for leftover turkey, we decided to add gnocchi instead of noodles. My 8-year-old daughter always asks for more. If you don't have leftover turkey, a rotisserie chicken works just as well. -Amy Babines, Virginia Beach, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.
Nutrition Facts : Calories 307 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 782mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CLASSIC LASAGNA SOUP RECIPE BY TASTY
This soup tastes just like your favorite lasagna, without the tedious layering! Aromatic onion and garlic, ground beef, tomatoes, herbs like oregano, thyme, and rosemary, and broken lasagna noodles simmer together until the flavors combine. Dollop ricotta into each bowl before serving for the ultimate creamy finish.
Provided by Tasty
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
- Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
- Add the lasagna noodles and cook until al dente according to package instructions.
- Ladle the lasagna soup into bowls and top with a dollop of ricotta.
- Enjoy!
Nutrition Facts : Calories 1459 calories, Carbohydrate 100 grams, Fat 88 grams, Fiber 5 grams, Protein 46 grams, Sugar 20 grams
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