Chicken Soup with Ricotta Gnocchi¶

Creamy, cheesy, cozy — the soup you'll crave all fall.

Details¶


Cuisine	Italian-American
Servings	8

Ingredient	Imperial	Metric
Whole milk ricotta, drained	1 cup	250 g
Large egg	1	1
Finely grated Parmesan	½ cup	50 g
All-purpose flour, plus more for dusting	¾ cup	95 g
Kosher salt	½ tsp	3 g
Nutmeg	pinch	pinch

Ingredient	Imperial	Metric
Drained julienne sun-dried tomatoes in oil	½ cup	85 g
Sun-dried tomato oil (from the jar)	1 tbsp	15 ml
Yellow onion, chopped	2 cups	284 g
Garlic cloves, minced	4 (4 tsp)	12 g
Tomato paste	3 tbsp	45 g
Chicken broth	2 cartons (32 oz each)	1.9 L
Heavy cream	1 cup	240 ml
Fresh basil, chopped (+ extra to garnish)	4 tsp	8 g
Kosher salt	2 tsp	10 g
Italian seasoning	1½ tsp	3 g
Garlic powder	1 tsp	3 g
Crushed red pepper (+ more to garnish)	¼ tsp	1 g
Baby spinach, chopped	5 oz	142 g
Rotisserie chicken, shredded	1¼ lb	570 g
Mascarpone, room temp	8 oz	227 g
Parmesan, shredded (+ extra to garnish)	6 oz	165 g

Mix ricotta, egg, Parmesan, salt, and nutmeg in a bowl until combined.
Gently fold in flour until a soft, slightly sticky dough forms. Don't overmix.
On a floured surface, divide dough into 4 pieces. Roll each into a ¾-inch rope and cut into 1-inch pieces.
Boil in salted water until they float, about 2–3 minutes. Remove with a slotted spoon and set aside.

Heat 1 tbsp sun-dried tomato oil in a Dutch oven over medium. Sauté onion and garlic 3–4 minutes.
Stir in tomato paste and sun-dried tomatoes, cook 2 minutes.
Add broth, cream, basil, salt, Italian seasoning, garlic powder, and red pepper. Bring to a boil, then reduce to low.
Stir in spinach, chicken, mascarpone, and Parmesan. Cook 3 minutes until creamy and heated through.
Gently fold in the cooked ricotta gnocchi and cook 1–2 minutes more.

Approximate values per serving (8 servings).

Drain the ricotta well for firmer gnocchi — press it through cheesecloth or let it sit in a fine-mesh strainer for 30 minutes.
The gnocchi can be made ahead and refrigerated on a floured sheet pan for up to a day.