Mangia Mangia!

I'm so excited this morning!  After a wonderful lunch with my Mom-in-law last week at the Olive Garden, I was determined to find a recipe for our favorite soup, the Chicken & Gnocchi Soup.  I am so pleased to share that I found one, tweaked it just a tad and viola!  It's perfect!!  I ate 2 bowls of it last night and the best part of all was that Lexi loved it too.  She is so picky, but she really loved this soup.  It's easy, delicious and makes a perfect winter meal with a side salad and some delicious garlic bread or bread sticks on the side.  Warning for my dieting/health conscious pals...this soup is NOT lo-cal by any means, but if you limit yourself to a bowl with salad, you'll be just fine.  It's worth the splurge, trust me.  When you go to bed at night anticipating having the leftovers for lunch tomorrow, you know you made a great soup!

Speaking of salad, I usually don't care for Italian dressed salads, but I adore the Olive Garden's salad.  If you're making the Chicken & Gnocchi soup, you might as well make the salad that goes with it!  This recipe is dead-on!  If you're like most of us and trying to save money by eating at home, make these 2 recipes, set your table with a pretty tablecloth, a candle and have a special dinner at home.  I think you'll agree it's fantastico!  Mangia, Mangia!  (That's Italian for Eat! Eat!) 

Chicken & Gnocchi Soup

1 cup chicken breasts, cooked and diced (approx. 1-1 1/2 chicken breasts)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth  (I use the broth from when I cook the chicken)
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
1/2 teaspoon salt
Freshly grated Parmesan cheese – optional
1 pound potato gnocchi – I found mine in the frozen section at Meijer..Meijer brand is great!

Saute the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.   Serves 6-8

Olive Garden Salad

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Pepperochini if you like a sweet pepper you could use a Banana Pepper
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Romano Cheese, Parmesan Cheese works well too!
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Olive Garden Salad Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
sugar (optional)
Olive Garden Salad Mix
Place all ingredients in a blender until well mixed. If desired, add a little extra sugar if you prefer a little sweeter taste.  Will keep for about 10 days in fridge.