Copycat Olive Garden Chicken & Gnocchi Soup | #SoupSwappers

It's been several months since I participated (time is not on my side lately) in Saturday Soup Swappers, but I brought a pot of soup to the group this month! I'm also hosting with a theme that I thought would not only produce a variety of delicious soup recipes, but also be a ton of fun for both the bloggers and the readers—COPYCAT SOUP RECIPES!

Gnocchi bathed in Brown Butter and Thyme

I've mentioned before how I enjoy the sensuousness of tender gnocchi pillows.  And how adding the deep nuttiness of browned butter makes them downright sexy (especially when paired with earthy sage).  Now...thyme may not be quite as seductive as sage, but there was something else that elevated this particular bowl of gnocchi to another level.  Making the gnocchi from scratch.  Getting your hands involved.  Feeling the dough come together with seamless effort.  While I have no problem with picking up a package of gnocchi that was made by other hands, I definitely think that taking an extra 20 minutes to nurture your own turns sexy into euphoric.

Gnocchi bathed in Brown Butter & Thyme

adapted from Giada De Laurentiis

makes ~60 gnocchi

¼ c. butter
1 Tbs. fresh thyme leaves
1 (1 lb.) russet potato
½ tsp. sea salt
¼ tsp. finely ground black pepper
1 large egg, beaten
¼ c. all-purpose flour (+ more as "kneaded")
 Parmesan, freshly grated

Prick your potato all over, place on a microwave-safe plate and microwave for ~12 minutes, turning halfway through.  Put a large pot of water on to boil.  Let the potato cool for a couple of minutes, then carefully cut it in half and peel away the skin, or scoop the flesh from it.  Place potato in a large bowl and mash it well with a fork.  Add salt and pepper and mix.  Measure out three tablespoons of the egg and mix that into the mixture, as well (discard remaining).  Sift the flour over the top and begin to work it in gently.  Turn out onto a lightly floured surface to finish kneading all of the flour in. Dough should not be sticky...add a bit more flour, if needed.

Put the butter in a heavy skillet over low heat until it begins to brown and smell nutty and amazing, ~5-7 minutes (but keep a close eye on it). Turn off the heat and stir in the thyme leaves.  Set aside for now.

Turn your attention back the dough, then divide it into 4 equal pieces. Roll each piece between your palms and the work surface into a rope (about 15" long & ½" in diameter). Cut the dough into 1" pieces. Roll each piece of dough over a wooden gnocchi paddle with ridges (if you're lucky enough to have one) or simply over the tines of a lightly floured fork (if you're not) to form grooves in the dough.  I just push down lightly with my thumb or finger and roll it down the tines.

By now your water should be boiling, so salt it liberally and then gently the gnocchi in and cook until the gnocchi rise to the surface, about 1 minute...then continue cooking until the gnocchi are tender, about 4 more minutes. Using a slotted spoon, transfer the gnocchi to the warm browned thyme butter skillet and toss gently to coat.

Transfer to serving bowls and grate Parmesan over each serving.

Sharing this post with:
~ IHCC  where our theme this week is Spuds! (One week left to cook with Giada, then we welcome Jamie Oliver. Yay!)
~Claire at Chez Cayenne who is hosting PPN this week.

Gnocchi with Oxtail Ragú

Show Stopper.  That's what this is.  Rich and decadent and so complex that your mind will surrender to the bliss brought on bite after silky bite.  I wouldn't recommend serving this on a first date...unless you want to see your new love interest cry.  The sheer intensity is likely to leave even the most composed individual staring through eyes filled with salty tears.  Instead, set this in front someone in need of comfort.  Of reassurance.  Of proof that there is always something to look forward to in this trying world.  As the scent wraps its embrace around them...and the texture engages their tongue in ecstasy...and their bellies are caressed by its warm, tender hand...all of their troubles will fall away.

Gnocchi w/ Oxtail Ragú

by Heather Schmitt-Gonzalez

Prep Time: 20 minutes

Cook Time: 2.5-3 hours

Keywords: braised entree sauce oxtails tomatoes beef Italian winter

Ingredients (serves 6)

• 3 lbs. Oxtails, cut into ~2" pieces
• kosher salt
• freshly ground black pepper
• 3 Tbs. olive oil
• flour, for dredging
• 2 small onions, sliced "¼ thick
• 2 c. red wine
• 3 c. beef stock or broth
• 1 c. Basic Tomato Sauce (see recipe below)
• few fresh sprigs of thyme
• 1-1½ lb. gnocchi

for serving:

• freshly grated Parmesan
• Italian Parsley

for the Basic Tomato Sauce:

• ¼ c. olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, peeled and thinly sliced
• a few sprigs fresh thyme
• ½ medium carrot,shredded
• 2 (28 oz.) cans peeled, whole tomatoes
• kosher salt, to taste

Instructions

Preheat oven to 375° F.

Trim any excess fat from oxtails and season liberally with salt and pepper. In a large Dutch oven or heavy bottomed pot, heat olive oil over high heat until it is just smoking. Quickly dredge the oxtails in flour and sear them on all sides until browned, ~8-10 mins. Remove to a plate and set aside.

Add onions to same pot, stirring almost constantly, until browned, ~5-7 mins. Add wine, stock, tomato sauce, and thyme sprigs. Bring mixture to a boil. Return oxtails to pot, submerging in liquid, and return the pot to a boil.

Cover pot and cook in oven for 1½-2 hours, or until meat is falling off bone. Remove pot from oven and carefully remove oxtails. When cool enough to handle, remove meat from bones and shred into small pieces with a fork. You can also remove the thyme sprigs at this point.

Discard the bones (or save for another purpose, if you wish).

With a small ladle, skim the fat from the surface of the sauce. Return the shredded meat to the pot. Place over medium-high heat and bring to a boil. Reduce to a simmer and then allow to reduce to a very thick ragú. Taste and adjust seasoning.

Now. Either proceed with the next step immediately, or cool down the ragú and refrigerate until ready to use, like I did. I then scooped individual serving sizes into a skillet and reheated it over a low heat. Cook your gnocchi and ladle it into your pan (I cooked about ¼" at a time), bringing a bit of the cooking water with it...just what's stuck to the slotted spoon and pasta. Toss with ragú until gnocchi is well coated.

Serve with freshly grated Parmesan and some chopped, fresh Italian Parsley.

to make the Basic Tomato Sauce (yield: 4 cups):

Heat olive oil over medium heat in a 3-qt. saucepan. Add onion and garlic and cook until soft and light golden brown, ~8-10 mins. Add thyme and carrot until carrot is soft, ~5 more mins. With your hands, crush the tomatoes into the pot and add the rest of juice from the can. Bring to a boil, stirring often, then reduce heat and simmer for ~30 mins, or until thick like hot cereal. Season to taste with salt.

Use immediately or refrigerate up to 1 week (or freeze up to 6 months).

-adapted from The Babbo Cookbook

Gnocchi w/ Mizithra in Brown Butter & Sage ...watch out JT, I'm bringin' sexy back!

They slide over your tongue like a deep, sexy kiss.  You feel your eyelids dropping closed while your brows are reaching for the sky in a moment.  A moment lost in rich, buttery ecstasy.  Butterflies in the pit of your stomach...excited chills up and down your spine...the newness of disrobing these soft pillows of that subtle, seductive nuttiness that envelopes them.  But it's more than just the newness of the relationship...because it seems as if you've been there before.  Familiar, earthy, comforting...  Sure, there's a hint of something unexpected...something creamy...but that just mingles and melts and you know it must have been there all along.

Gnocchi w/ Mizithra in Brown Butter & Sage

from the kitchen of girlichef

makes ~4 servings

1 lb. gnocchi

4 oz. butter

big pinch of sage

7 oz. mizithra, crumbled

sea salt 

freshly ground black pepper

Put a large pot of water on and salt it just after it comes to a boil.  Drop the gnocchi into the water and cook until they all float.

In the meantime, put the butter in a large, deep pot over medium-low heat.  Swirl it around a bit and watch it until it begins to turn golden and a gorgeous, nutty smell is released.  Throw in a big pinch of fresh, chopped sage (or rubbed sage if you don't have any fresh). Turn off heat.

About this time, the gnocchi should be done.  Scoop them out of the water with a slotted ladle or skimmer and drop directly into the pot with the butter and sage.  A bit of the cooking water will come with them, but that is exactly what you want...to bring some of those starches along to help form that seductive sauce.  Turn the heat back on, as low as it will go and then drop in the crumbled mizithra.  Toss everything around, ever-so-gently.  Taste and season with salt and pepper, if needed.  Take off heat.

Dish up ecstasy.

Although you never want it to end, you know that this is just the beginning of something that will last for the rest of your life.  Heck, you know it'll last through lifetimes...you've found your soul mate.  That dreamy look clouds your eyes as you relive your first time together...and anticipate all that is to come.

*This post is linked to:

Presto Pasta Nights is being hosted by Helen at Fuss Free Flavours this week!

Gnocchi with Summer Veggies

Another one of those magazines that has me dog-earing almost every single recipe is "you know who's" Everyday Food. I love the PBS show by the same name...I always watch with pen and paper in hand. And the great thing about the recipes are that they are (or at least appear to be) very accessible...doable...for the everyday cook. Oh...Well...I suppose that is why it's called Everyday Food. Oh yeah. I'm quick. I've actually found myself doing that often. I'm sort of talking things out with myself as I'm writing and having revelations along the way. Welcome to my brain. Here's one more page to I can now unfold...

Gnocchi w/ Summer Veggies 
adapted from Everyday Food (June 2009)
serves: 4

Olive Oil- ~1 1/2 Tbs.
Zucchini- 2 small-ish (~1 lb)
Summer Squash- 2 small-ish (~1 lb)
Garlic- 2 cloves, minced
Grape Tomatoes- 1/2 pint, halved
Gnocchi- 1 lb.
Fresh Mixed Herbs- big handful I used basil, oregano, thyme & marjoram
Freshly grated Parmesan- ~1/2 c. + more for sprinkling
butter- 2 Tbs.
Sea Salt & Black Pepper- to taste
Lemon- 1 (~1/4 c.)

  Heat oil in large skillet over medium-high heat. Add zucchini, summer squash & garlic. Cook until just tender. Add tomatoes and stir until they just release their juices, ~2 minutes. Cook gnocchi according to package/recipe directions. Drain, reserving 1 c. cooking liquid. Add gnocchi to skillet and toss. Chop up your herbs. Add reserved cooking liquid. Remove from heat and stir in chopped herbs, butter and lemon juice. Stir in parmesan & season to taste with salt and pepper.

Serve with extra parmesan for sprinkling and a loaf of Pane Rustico for sopping up the juices.