Monday, October 3, 2016

Autumn Tuscan Gnocchi Soup

This is my new favorite soup.  It is delicious.

 First make some gnocchi or you can just buy some.

 They are quite simple to make.  Just mix some mashed potatoes with a couple eggs, salt and pepper and flour.  Roll this mixture out, cut it in pieces and cook them in boiling salted water until they float.

 Coat them with some melted butter.

Then fry them in a pan until they are slightly browned. Set them aside.                                                                                      
Olive oil
Black pepper
3 heads garlic
1 tablespoon unsalted butter
1 onion, finely diced
2 carrots, peeled and finely diced
2 parsnips, peeled and finely diced
2 ribs celery, finely diced
2 cups butternut squash, peeled and diced into small, bite-size cubes
*2-3 cups of diced cooked chicken
2 teaspoons Italian seasoning
Pinch red pepper flakes
1 (6 ounce) can tomato paste
4 – 4 ½ cups hot chicken stock
Small piece of parmesan rind
2 cups Tuscan kale, chopped into small pieces
¼ cup fresh basil leaves, shredded
1 tablespoon chopped flat-leaf parsley

Roast the 3 heads of garlic for 45 minutes.  Dice the onion and saute' it in the olive oil.  I doubled this recipe but I am giving you a single recipe.
Squeeze the garlic out of the skins and add it to the pot.
Add the tomato paste.

Cook it for a couple minutes stirring.

Add the chicken stock and the chicken.  Add the parmesan rind, bring to a low boil then turn it to simmer for about an hour.
Remove the rind and check for seasoning.

Stir in the kale and let it wilt.  Stir in the shredded basil.  Serve this over some gnocchi in a bowl sprinkled with grated parmesan cheese.