Directions
- 1Season chicken breast fillets with Italian seasoning, garlic powder, Old Bay, paprika, olive oil, salt, and pepper.
- 2Rub the seasoning into the chicken.
- 3Bake the chicken in the oven at 180°C for 25-35 minutes until cooked.
- 4Dice the cooked chicken into small chunks.
- 5Dice white onions.
- 6Sauté the diced onions in a Dutch oven.
- 7Slice garlic cloves.
- 8Add sliced garlic to the Dutch oven with the onions.
- 9Dice one large carrot.
- 10Add diced carrots to the Dutch oven.
- 11Dice one stalk of celery.
- 12Add diced celery to the Dutch oven and cook down the vegetables.
- 13Add 1 tablespoon of tomato paste to the cooked vegetables and stir.
- 14Mince 4-8 pieces of sun-dried tomatoes.
- 15Add minced sun-dried tomatoes to the pot and stir.
- 16Pour chicken stock into the pot.
- 17Stir the soup.
- 18Add one pack of gnocchi to the soup.
- 19Pour 1 cup of heavy cream into the soup and let the gnocchi cook for 2-5 minutes.
- 20Add the diced roast chicken to the soup.
- 21Grate parmesan cheese into the soup.
- 22Add 1/2 cup of cheddar cheese to the soup.
- 23Stir the cheese into the soup.
- 24Chop one bunch of spinach.
- 25Add chopped spinach to the soup and stir until wilted.
- 26Serve the Marry Me Gnocchi soup into a bowl.
- 27Garnish with a swirl of heavy cream and fresh parsley.
Ingredients
- Chicken breast fillet
- Italian seasoning
- garlic powder
- Old Bay
- paprika
- olive oil
- Salt
- Pepper
- 2 white onions
- 12 garlic cloves
- 1 large carrot
- 1 stalk celery
- 1 tbsp tomato paste
- 4 pcs sun-dried tomatoes
- Chicken stock
- 1 pack gnocchi
- 1 cup heavy cream
- Parmesan
- 0.5 cup cheddar cheese
- 1 bunch Spinach
- Parsley
- Heavy cream
Equipment
baking sheetwire rackcutting boardknifeDutch ovenwooden spoonladlebowl
Tips
- All measurements are estimates, season to taste with your heart.
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