One of my favorite menu at Olive's Garden - just recently is Soup and Salad. Gnocchi Cream Soup with Chicken is very tasty, but it gives me a slight issue from being lactose intolerant. Taking a chance with 4 large potatoes pressure cooked a night before, I decided to make the soup myself with lactose free milk.
It turned out quite well.
Mix with flour and egg.
Knead gently to form into ropes.
Set the gnocchi aside to dry.
Pack the rest in a plastic bag with extra 1/4 to 1/2 C flour with the Gnocchi to keep from sticking to each other. Freeze for next use.
Cook diced celery, onion, carrot, chicken pieces. Add 1 C of milk.
Before adding the other half cup of milk, mix 1/4 C of flour with some milk form the 1 cup left to make into slur. Add to the soup.
Stir to mix well. Cook about 5 minute stirring constantly over medium low heat. This will assure the soup will not taste with raw flour. Slowly add the rest of the milk.
Add gnocchi. Stir the bottom gently.
After the gnocchi surface, cook 2 to 3 minutes longer. Stirring. Careful not to burn the bottom.
Serve warm. Serve only 'warm' gnocchi soup to young children. Remind them to be very careful of hot gnocchi that might cause a burn.
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