“The soup would soften the gnocchi as well, whereas if they are just boiled for a few minutes, they could still be a little “bouncy” on the inside.”
That’s a really good point, I didn’t think of that but that’s obviously what is happening. The soup keeps getting thicker and thicker! I think those little potato balls keep absorbing more and more moisture. So be sure to add extra chicken broth each time you heat it because it’s a thick gooey mess if you don’t.
I’ll post the recipe. I have two copycat recipes from Olive Garden and they are both easy and really good.
Excellent! I would love gnocchi in soup.
Gracie! (I think lol)
I absolutely L O V E Gnocci
Under marinara, sautéed with onion n garlic in 50/50 butter n EVOO, a side smothered in cheese