Holiday Vegetable Soup + Cauliflower Gnocchi
A recipe so good, it deserves its very own blog post! So as I start this and when I reflect on my background and history with cooking (and now the deep dive into food blogging), I think back to one of my very favorite food experiences. I remember it like it was just yesterday...the first time I ever had gnocchi. And maybe this remembrance so strong because I pronounced “gnocchi” totally wrong and needed an entire explanation about what it was from the waitress... either way, it was my 25th birthday dinner at Frasca Wine Bar in Chicago and I’m not exaggerating when I say that I would do it all over again if I could. The soft pillowy texture and creamy yet not-overly-heavy sauce had me hooked instantly ...the wine and dreams of dessert to come helped obviously, too.
From there, I’ve always sought out to prepare the best and most delicious homemade version of this recipe. In my opinion, gnocchi is one of the easiest homemade pastas to make and can also be some of the most versatile to do so (correct me if I’m wrong, I’m definitely not super well versed in this practice!). I like to eat it plain, with protein, over salads (yes, salads!), with stir-fry’s and now, combined into soups! When Trader Joe’s recently released and wowed everyone with their cauliflower gnocchi, I knew I had another challenge up my sleeve…!
As we get into the holiday season, I always try to encourage my clients to continually think outside of the box to create dishes to surprise friends and family, as well as continue to keep their veggie intake as high as the holiday cookies & treats :) This festive soup checks all of those boxes and almost nearly (maybe surpasses) the greatness that is the TJ’s cauliflower gnocchi...give it a whirl (or food process!) and see for yourself :D
Holiday Vegetable Soup with Cauliflower Gnocchi
For the gnocchi:
1 cup all purpose flour
4 cups riced cauliflower (steamed slightly)
1/4 cup Live Glean cauliflower flour
1/4 cup goat cheese (could also use grated parmesan!)
For the soup:
1 small yellow onion
4-5 stalks celery
1 lb boneless skinless chicken breasts
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
4 cups low-sodium chicken broth
3 tablespoons Live Glean cauliflower flour + 2 tablespoons water
2 (12 oz) cans evaporated milk
prepared gnocchi (as above)
2 cups stemmed kale
1 (15 oz) can low-sodium diced tomatoes
- Prepare the gnocchi. Bring a large pot of lightly salted water to a boil. Place all ingredients except for the cheese into the Ninja System Food Processor and blend until smooth. You may want to add more AP flour as you go to get the dough to a kneadable consistency. At this point, you can fold the cheese evenly throughout. Then, separate dough into about four equal portions. On a lightly floured surface, roll out each portion into 3/4" diameter tubes. Cut the tubes of dough into about 1" pieces. Carefully drop gnocchi into the boiling water in small batches and cook for 3-5 minutes, or until the gnocchi has risen to the top. Continue until all gnocchi has been cooked. Drain and set aside.
- Prepare your veggies for the soup by placing roughly cut onion and celery into the Ninja System Food Processor and chopping until evenly processed into small pieces. To make the soup even heartier, you could also include carrots or parsnip to the mix.
- From there, heat a small amount of olive oil in a large pot or dutch oven on the stove-top over medium-high heat. Add garlic and bite-sized chicken breast pieces; lightly saute until chicken starts to cook and turn white. Then, add the celery and onion veggie mixture and cook until veggies are soft /slightly translucent. Add spices and broth, bring to a boil then allow to simmer
- Next, add the cauliflower flour + water mixture, evaporated milk, prepared gnocchi, kale, and tomatoes. Stir, allow greens to wilt a bit. Warm and cook for another 30 minutes – 1 hour until soup has thickened. At this point, add any additional cauliflower flour/water mixture as needed if you want a creamier soup and cook longer over low heat. Season with salt and pepper, as desired. Ladle into bowls and serve with fresh parsley!