• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 2 celery ribs, diced into 1/4-inch pieces

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1 small white onion, finely diced (1/2 cup)

• 2 celery ribs, diced into 1/4-inch pieces

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

• 1 tablespoon extra virgin olive oil

• 1 small white onion, finely diced (1/2 cup)

• 2 celery ribs, diced into 1/4-inch pieces

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

For the Base:

• 4 tablespoons unsalted butter (high-quality European-style recommended)

• 1 tablespoon extra virgin olive oil

• 1 small white onion, finely diced (1/2 cup)

• 2 celery ribs, diced into 1/4-inch pieces

• 2 teaspoons minced fresh garlic (about 2-3 cloves)

• 1/4 cup all-purpose flour (unbleached preferred)

For the Soup:

• 6 cups low-sodium chicken broth (homemade or high-quality store-bought)

• 2 cups fat-free half-and-half (room temperature)

• 16 ounces potato gnocchi (fresh or packaged)

• 1.5 cups cooked chicken breast, diced into 1/2-inch cubes

• 1 cup carrots, freshly shredded

• 2 cups fresh spinach, thoroughly washed and chopped

• 1 tablespoon fresh thyme leaves, stripped from stems

• Sea salt and freshly ground black pepper to taste

Optional Garnishes:

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil drizzle

• Fresh thyme sprigs

• Cracked black pepper

Ingredient Notes and Substitutions

Chicken:

• Best cuts: Boneless, skinless chicken breasts or thighs

• Cooking methods: Poached, grilled, or rotisserie

• Alternative proteins: Turkey or Italian sausage

Vegetables:

• Spinach alternatives: Kale or Swiss chard

• Carrot preparation: Fresh shredding provides best texture

• Onion options: Yellow onions or shallots work well

Dairy Components:

• Half-and-half substitutes: Whole milk or heavy cream

• Butter alternatives: Ghee or plant-based butter

• Non-dairy options: Coconut cream or cashew cream

Total Time: 35 minutes

• Fine-mesh strainer

• Kitchen thermometer

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Sharp chef’s knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef’s knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Measuring cups and spoons

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef’s knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Whisk for sauce preparation

• Measuring cups and spoons

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef’s knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

• Wooden spoon for stirring

• Whisk for sauce preparation

• Measuring cups and spoons

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef’s knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

Essential Tools:

• Large Dutch oven or stockpot (6-quart minimum)

• Wooden spoon for stirring

• Whisk for sauce preparation

• Measuring cups and spoons

• Cutting board (preferably separate ones for vegetables and chicken)

• Sharp chef’s knife

• Vegetable peeler

• Box grater for carrots

Optional but Helpful:

• Microplane for garlic

• Kitchen scale for precise measurements

• Soup ladle

• Heat-resistant rubber spatula

• Fine-mesh strainer

• Kitchen thermometer

1. Begin by preparing your mise en place:

• Dice onions and celery uniformly

• Mince garlic finely

• Shred carrots

• Chop spinach

• Measure all remaining ingredients

2. Create the soup base:

• Melt butter and olive oil in Dutch oven over medium heat

• Add diced onion, celery, and garlic

• Sauté until onions become translucent (4-5 minutes)

• Monitor heat to prevent garlic from browning

3. Make the roux:

• Sprinkle flour over vegetables

• Whisk continuously for 1 minute

• Ensure flour is well incorporated

• Cook until raw flour smell dissipates

4. Build the soup:

• Gradually add chicken broth while whisking

• Pour in room temperature half-and-half

• Bring to gentle simmer (do not boil)

• Maintain temperature around 180°F

5. Add main ingredients:

• Incorporate gnocchi, carrots, and chicken

• Simmer until gnocchi floats (about 5 minutes)

• Stir occasionally to prevent sticking

6. Finish the soup:

• Add spinach and fresh thyme

• Cook 2-3 minutes until soup thickens

• Adjust seasoning with salt and pepper

• Test gnocchi for doneness

Professional Kitchen Techniques

1. Temperature Control:

• Maintain gentle simmer throughout cooking

• Never allow soup to boil after adding dairy

• Keep ingredients at proper temperatures

2. Knife Skills:

• Uniform cuts ensure even cooking

• Proper dicing technique for vegetables

• Safe handling practices

3. Sauce Making:

• Proper roux preparation

• Gradual liquid incorporation

• Consistent whisking technique

Total Recipe Servings: 8 (2 cups each)

Contains: Wheat, dairy, eggs (in gnocchi)
May contain: Soy
Cross-contamination potential: Tree nuts (facility dependent)

{}

For Enhanced Flavor:

• Use rotisserie chicken for convenience and depth
• Toast garlic slightly in butter
• Add bay leaf during simmering
• Finish with fresh herbs

Texture Improvements:

• Create additional roux for thicker soup
• Use fresh gnocchi when possible
• Control liquid temperature carefully

Professional Touches:

• Add grated parmesan to the base
• Finish with high-quality olive oil
• Season in layers throughout cooking

Accompaniments:

Garnishes:

Beverage Pairings:

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

• Lower Carb: Reduce gnocchi quantity, add more vegetables

Regional Adaptations:

• Tuscan Style: Add cannellini beans and kale

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

• Vegetarian: Use vegetable broth and plant-based protein

• Lower Carb: Reduce gnocchi quantity, add more vegetables

Regional Adaptations:

• Tuscan Style: Add cannellini beans and kale

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

• Dairy-Free: Substitute coconut cream and dairy-free butter

• Vegetarian: Use vegetable broth and plant-based protein

• Lower Carb: Reduce gnocchi quantity, add more vegetables

Regional Adaptations:

• Tuscan Style: Add cannellini beans and kale

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

Dietary Modifications:

• Gluten-Free: Use cauliflower gnocchi and 1:1 gluten-free flour

• Dairy-Free: Substitute coconut cream and dairy-free butter

• Vegetarian: Use vegetable broth and plant-based protein

• Lower Carb: Reduce gnocchi quantity, add more vegetables

Regional Adaptations:

• Tuscan Style: Add cannellini beans and kale

• American: Include corn and bacon

• Mediterranean: Incorporate artichokes and olives

• Stir occasionally

• Avoid microwave if possible

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Stir gently when reheating

Freezing Guidelines:

• Freeze for up to 3 months

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Keep for up to 5 days

• Stir gently when reheating

Freezing Guidelines:

• Freeze for up to 3 months

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

• Store in airtight container

• Keep for up to 5 days

• Stir gently when reheating

Freezing Guidelines:

• Freeze for up to 3 months

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

Short-term Storage:

• Cool completely before refrigerating

• Store in airtight container

• Keep for up to 5 days

• Stir gently when reheating

Freezing Guidelines:

• Freeze for up to 3 months

• Use freezer-safe containers

• Leave expansion space

• Label with date and contents

Reheating Instructions:

• Thaw overnight in refrigerator

• Reheat slowly on stovetop

• Add broth if needed

• Stir occasionally

• Avoid microwave if possible

{}

• Don’t substitute dried herbs

• Never use expired dairy

• Avoid pre-shredded carrots

• Don’t substitute dried herbs

• Never use expired dairy

• Don’t add cold dairy to hot soup

Ingredient Handling:

• Don’t use frozen spinach

• Avoid pre-shredded carrots

• Don’t substitute dried herbs

• Never use expired dairy

• Never skip the roux-making step

• Don’t add cold dairy to hot soup

Ingredient Handling:

• Don’t use frozen spinach

• Avoid pre-shredded carrots

• Don’t substitute dried herbs

• Never use expired dairy

• Avoid boiling after adding half-and-half

• Never skip the roux-making step

• Don’t add cold dairy to hot soup

Ingredient Handling:

• Don’t use frozen spinach

• Avoid pre-shredded carrots

• Don’t substitute dried herbs

• Never use expired dairy

During Preparation:

• Don’t overcook the gnocchi

• Avoid boiling after adding half-and-half

• Never skip the roux-making step

• Don’t add cold dairy to hot soup

Ingredient Handling:

• Don’t use frozen spinach

• Avoid pre-shredded carrots

• Don’t substitute dried herbs

• Never use expired dairy

• Gnocchi originated in Northern Italy during the Roman Empire
• The word “gnocchi” comes from the Italian word “nocchio,” meaning knot
• Olive Garden makes their soups fresh every morning using specific recipes
• This soup was introduced to compete with other restaurant chains’ cream-based soups
• Traditional Italian gnocchi are made with specific types of potatoes
• The recipe represents American adaptation of Italian cuisine
• Cream-based soups gained popularity in the US during the 1980s