Olive Garden Creamy Gnocchi Soup

So you’re craving that warm, hug-in-a-bowl feeling from Olive Garden, but your couch is too comfy, and your wallet’s giving you the side-eye? Same. Friend, I’ve got your back. We’re about to whip up their famous Creamy Gnocchi Soup at home, and trust me, it’s going to be ridiculously easy and ridiculously delicious. Get ready to impress yourself (and maybe anyone else lucky enough to be in your kitchen’s vicinity). Let’s dive in, shall we?

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a life hack. Why? Because it brings that Olive Garden goodness right to your kitchen without the awkward wait for a table or the sneaky bill shock. It’s comforting, it’s creamy, and it tastes like you spent hours slaving away, when in reality, you probably spent more time picking out your Netflix show. Plus, **it’s practically idiot-proof.** If I, a person who once set off a smoke alarm making toast, can nail this, so can you. It’s perfect for a chilly evening, a lazy Sunday, or any moment you just need a big ol’ bowl of warmth.

Ingredients You’ll Need

Gather your troops, folks! These are the stars of our show. Don’t worry, nothing too fancy here.

• 1 tbsp Olive Oil: For getting things sizzlin’.
• 1/2 Yellow Onion: Diced. The unsung hero of flavor, IMO.
• 2 Cloves Garlic: Minced. Because is it even soup without garlic? (The answer is no.)
• 4 cups Chicken Broth: Or veggie broth if you’re leaning that way.
• 1 cup Water: Just a little extra liquid love.
• 1 (16 oz) package Potato Gnocchi: These are the little potato pillows of joy. Don’t skip them!
• 1 cup Cooked Chicken: Shredded. A rotisserie chicken is your secret weapon here. Seriously, don’t overthink it.
• 1/2 cup Heavy Cream: For that luscious, creamy texture. This is where the “creamy” part comes in!
• 2 cups Fresh Spinach: Roughly chopped. It wilts down to practically nothing, so don’t be shy.
• Salt and Pepper: To taste, because seasoning is key, my friends!
• Pinch of Red Pepper Flakes (Optional): If you like a tiny bit of zing.

Step-by-Step Instructions

1. Sauté the Aromatics: Grab a large pot or Dutch oven and heat that olive oil over medium heat. Toss in your diced onion and cook until it’s softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant. **Don’t let the garlic burn!** Burnt garlic is a sad, bitter garlic.
2. Bring on the Liquid: Pour in the chicken broth and water. Bring the whole glorious concoction to a gentle simmer.
3. Gnocchi Time: Carefully add the potato gnocchi to the simmering broth. Cook according to package directions, usually just 2-3 minutes, or until they float to the top. This means they’re perfectly tender.
4. Add the Goodies: Stir in the shredded cooked chicken. Let it warm through for a minute or two.
5. Cream and Greens: Reduce the heat to low. Stir in the heavy cream until everything is beautifully combined. Then, add the fresh spinach, handful by handful, stirring until it wilts down into the soup. This happens surprisingly fast!
6. Season and Serve: Taste your masterpiece! Adjust with salt and pepper as needed. If you’re feeling spicy, add a pinch of red pepper flakes. Ladle into bowls and prepare for maximum comfort.

Common Mistakes to Avoid

Nobody’s perfect, but we can learn from past culinary mishaps, right? Here are a few traps to dodge:

• Overcooking the Gnocchi: They’re delicate! Cook them just until they float. Anything longer and you’ll have mushy potato blobs, not delightful little pillows. **Keep an eye on them!**
• Burning the Garlic: As mentioned, burnt garlic is a flavor killer. Add it towards the end of the onion sauté and cook just until you smell it.
• Boiling the Cream: Once the heavy cream is in, keep the heat low. Boiling cream can sometimes cause it to separate, and nobody wants a curdled soup, do they?
• Forgetting to Season: A bland soup is a sad soup. Taste and adjust. A little salt and pepper go a long way in bringing out all those amazing flavors.

Alternatives & Substitutions

Got a dietary restriction or just feeling adventurous? Here are some ideas:

• Vegetarian Version: Swap chicken broth for vegetable broth and omit the chicken (or add some cannellini beans for protein!). Voila, a delicious meat-free option!
• Different Greens: Not a spinach fan? Kale, Swiss chard, or even some finely chopped collard greens would work. Just remember that kale and chard might need a little more simmering time to soften.
• Protein Swap: If chicken isn’t your jam, try crumbled Italian sausage (brown it before the onions!) or even tiny meatballs. YUM.
• Dairy-Free Cream: For a dairy-free take, you could experiment with full-fat coconut milk (make sure it’s unsweetened!) or a dairy-free cream substitute, though the flavor profile might shift a bit.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! It actually tastes even better the next day. Just know the gnocchi might get a little softer. Reheat gently on the stovetop.
• How do I store leftovers? Pop it in an airtight container in the fridge for up to 3-4 days. Easy peasy.
• Can I freeze this soup? Hmm, not ideal. The gnocchi and cream tend to change texture when frozen and thawed. It’s best enjoyed fresh or from the fridge.
• What if I don’t have gnocchi? You could use small pasta like ditalini or mini shells, but it won’t be quite the same dreamy gnocchi experience. Give the gnocchi a try; they’re worth it!
• My soup is too thick/thin. Help! Too thick? Add a splash more broth or water until it’s just right. Too thin? Let it simmer uncovered for a few more minutes to reduce slightly, or make a quick cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in.

Final Thoughts

There you have it! Your very own Olive Garden Creamy Gnocchi Soup, made with love (and minimal effort) in your own kitchen. You’ve conquered the creamy, you’ve mastered the gnocchi, and you’ve saved yourself a trip. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!