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Preheat oven to 350 degrees F.
In a large skillet, heat the olive oil on medium high heat; add the onion and garlic and saute until softened, about 5 minutes.
Add zucchini and cook, stirring occasionally, for 5 minutes.
Add the tomatoes and stir to combine, season with salt and pepper to taste, cover, reduce the heat and simmer on low.
Meanwhile, prepare the gnocchi according to the package, drain, gently stir the gnocchi into the skillet mixture, let simmer one minute and remove from heat.
Place half of the gnocchi mixture into an 8 x 8 inch baking dish, sprinkle half of the cheese on top, layer the remaining gnocchi on top of the cheese and then sprinkle the remaining cheese over the top.
Bake for 25 to 30 minutes, uncovered, and serve.
This recipe is for three pounds or gnocchi so you can cut the ingredients into 1/3 or prepare them all, freeze the extra two pounds on a baking sheet, then transfer to a freezer bag for future use.
By Deeli from Richland, WA
I tried giving this a "Thumbs Up" but it didn't increase your votes and I didn't get a "Thanks for Voting." I tried twice today and I will try again tomorrow as maybe they are having difficulties with their voting right now. Gnocchi sounds like a welcome change to pasta. I am definitely going to try this one!
Roasted gnocchi makes a brilliant and time-saving alternative to roast potatoes or fries and can be found inexpensively in most supermarkets. Heat two tablespoons of sunflower oil till smoking in pan on the hob or in the oven, then shake in the gnocchi. In about five to eight minutes, shake the pan to turn the gnocchi. They should be ready when golden brown, about 15 minutes. These are delicious - better than fries!
By lucy from Oxford UK
I would probably fry them in butter and olive oil (just a personal preference). They sound yummy!
Heat oil in frying pan. Saute carrots, celery and onion until onions are clear. Add tomatoes, garlic & seasonings. Heat & stir. You can either add the gnocchi here & eat or simmer the sauce for about an hour until it's become a puree.
Cook gnocchi according to package directions starting at the same time or later depending on how you're cooking the sauce.
Add gnocchi to sauce, mix & serve with freshly grated parmesan cheese.
NOTE: Chicken, chopped & browned, or seafood can be added to make this a complete meal.
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My family ate at Olive Garden the other night. Does anyone have a recipe for the Chicken Gnocchi Soup? It was wonderful!
JoAnne from Florida
This recipe taste just like the olive garden except I added a fresh bay leave and 2 stalks of celery and 4 cups of milk and perfection. If you like it thick leave the milk the same. Great job.
Only one better, at Macaroni Grill. Just seem to be more "stuff" in it. The taste a bit different, but better, Still the Olive Garden very good.
Your recipe sounds great Heather. I don't recall any carrot in the soup but am going to give your recipe a try. Sounds so good in this cold right now. Thanks!
please pass the recipe for this amazing soup on to me if someone finds it
I tried this recipe and it is the closest you can come to the soup at Olive Garden. As with the Olive Garden soup, it can taste a little different each time you make it. From beginning to end it takes about 10 min. of prep and 30 min. cook time.
1/3 cup butter
2 cloves of minced garlic
1 lb. chicken cubed or large chunks
1/3 cup flour
1/2 carrot shredded
1 stick of celery shredded
1/4 cup onion shredded
1/2 cup fresh spinach torn in pieces
2 cups whole milk
2 cups heavy cream (I use half and half)
3 chicken bullion cubes
Cracked pepper to taste
17.6 oz. of Gnocchi
On medium heat.
Melt butter in a soup pot, add in the garlic and sautee, add your chicken and cook through out
Add flour and stir in flour and mix well until the flour is cooked into the chicken.
Next add your milk and heavy cream
Then add the veggies(Carrots, Celery, Onion, Spinach)
Add three bullion cubes
Add your Gnocchi last it takes 3-4 min. to cook throughout
Mix ingredients well until soup thickens and stirring occasionally. Cover and simmer for 10 minutes.
This recipe is absolutely delicious. I also found that it was a little thicker than I liked, even though I used half and half and skim milk... I also added more and more vegetables as I went along; next time I make it I will double the amount of spinach and carrots I use, and cut out the celery altogether (everything else keeps its texture so well).
This is definitely one of my new favorite dishes.
The recipe By kimbraman1961 is excellent. I made it last night and it tastes just like the soup I had at Olive Garden. The only difference was that this recipe had lots more ingredients. Maybe the restaurant I ate at was making skimpy soup. But this recipe makes a hearty soup. The only Gnocchi I could find was potato gnocchi and that tasted different from the restaurant version. Next time I go shopping I'll see if I can find a different kind of gnocchi. The carrots and spinach looked beautiful in the creamy base. Oh it was yummy!
How much will Kimbraman 1961 recipe make?
I loved it also, tried this recipe.
Prep time: 10 min
Cook time: 45 min
Boneless Skinless Frozen Chicken breasts
1 jar Alfredo Sauce (Bertolli is my fave)
1 can chicken broth
1/3 c. milk
1/3 c. butter
1/3 c. water
1 can chopped spinach
2 cans pilsbury biscuits cut into fourths
In a deep baking dish pour half of one can of chicken broth, water, pepper and salt. Lay number of chicken breasts that will fit (depends on amount cooking.) - I used 5.
Next, Pour remainder of can on top of chicken breasts, add a garlic quarter cut in half, salt and pepper, parsely flakes and celery seeds.
Cover with aluminum foil and place in oven on 375 degrees until cooked thoroughly. Drain broth and set aside. Chop chicken and set aside. Discard garlic.
In a large pot pour the alfredo sauce, 1/3 c. milk, and half of the cooked broth. Bring to a slow boil, stirring constantly. If soup is too runny you can add tablespoon flour to thicken. Add quartered biscuits. These will cook in the broth.
Add drained spinach, additional seasonings and broth to taste. Last, add chopped chicken and the butter.
Useful Tip: You can store the remaining chicken broth and freeze for another meal.
I just made kimbraman1961's recipe and it's very good, but the spinach can be a bit overwhelming so next time I'm using less than a 1/2 cup. I used canned spinach and I don't know how different it tastes than fresh. Also, depending on how thick you want it to be, you might think of substituting some of the milk for chicken broth. When I had it at Olive Garden it was fairly watery due to them adding water to make it last. That night I actually ended up getting the very last bowl of it. :)