One of my husband and I’s favorite date spots in college was Olive Garden. We could get endless soup and salad for not very much money, so it was perfect for two students. While I would always order the Zuppa Toscana (check out my AIP version!), he would always get the Chicken Gnocchi Soup.
It’s basically a classier version of chicken and dumplings and it is delicious! When I first made this AIP-friendly version for him he couldn’t even tell the difference. He was so stunned when I started eating it along with him! This chicken gnocchi soup has a creamy, velvety texture that is so rich and filling. It kind of tastes like the insides of a chicken-pot pie, but better!
This recipe is a labor of love but let me tell you… it is so worth it!
AIP Chicken Gnocchi Soup (Olive Garden Copycat)
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients
For the Gnocchi:
1 white sweet potato
¾ cup cassava flour
½ tsp salt
For the Soup:
1 TBS olive oil
2 celery stalks, sliced
2 carrots, sliced & quartered
½ onion, peeled & sliced
2 cloves of garlic, minced
2 chicken breasts, cooked & shredded
4 ½ cups bone broth
2 cups coconut heavy cream + 1 TBS
1 TBS arrowroot flour
1 tsp dried thyme
Salt & pepper to taste (omit black pepper for elimination-phase AIP)
2 cups fresh spinach
Directions
To make the gnocchi, peel the sweet potatoes and cut into large chunks. Place in a pot, cover with water and bring to a boil. Cook for 10 – 12 minutes or until the potatoes are fork tender. Strain the potatoes in a colander, rinsing with cold water to stop the cooking process. Allow the potatoes to fully cool.
Once cool, place the potatoes in a food processor and blend until the potatoes are smooth. Add in the cassava flour and salt and blend until fully combined. Sprinkle some cassava flour on the countertop and separate the dough into 4 balls. To form the gnocchi, roll the dough into a long snake and then cut off 1 inch pieces. Continue this process until all of the gnocchi is formed and set it aside.
To make the soup, heat the olive oil in a large pot over medium heat. Once hot, add in the celery, carrots, onion and garlic. Sauté until the onions are translucent and the carrots have softened. Add the chicken, bone broth, coconut heavy cream, thyme, salt and pepper. Bring to a boil then reduce to a simmer for 10 minutes. Mix the arrowroot flour and the extra tablespoon of coconut heavy cream together in a small bowl. Next, add the gnocchi and arrowroot mixture and continue to simmer for 3 – 5 more minutes, or until the gnocchi has cooked through. It should have a pasta-like texture. Turn off the heat and add the spinach, stirring it until it wilts.
