Roasted Garlic & Pumpkin Gnocchi Soup

Goodies for the pumpkin gnocchi:

½ C Pumpkin Puree

1 ¼ C Flour

Goodies for the soup:

1 bulb of garlic (roasted and smashed)

1 large onion - diced

3 sticks celery - diced

3 large carrots - diced

½ C (1 stick) butter 

⅓ C flour

5 C Chicken stock ( or bone broth)

1 C Heavy Cream (or half-and-half)

2-3 handfuls of fresh spinach (chopped)

2-3 C of cooked chicken - shredded (you can use rotisserie or leftover- you can even sub leftover turkey)

Salt 

Pepper

Make the pumpkin Gnocchi

1. Combine the pumpkin puree and flower. If the dough is too sticky, add more flour. Roll it out into a long snake and cut ½ in pieces to make the gnocchi.

   
   

This is a great way to use leftover pumpkin and you can make this anytime you have left over pumpkin puree. Cut the gnocchi, place them on parchment & freeze them, and then but them in a bag once frozen. Thaw before cooking. 

The SOUP:

1. Start by roasted 1 bulb of garlic in the oven. This can be done ahead of time

   1. Cut ¼ off the top of the bulb

   2. Cover in olive oil & pinch of salt

   3. Wrap tight in tin foil 

   4. Oven - 350 degrees for 30-40 mins.

   5. Take it out and let it cool for 5 mins before squeezing the roasted cloves out of the bulb & mashing them. 

2. Dice all your veggies - celery, carrots, onion.

3. Melt butter in soup pot

4. Add diced veggies and salt and pepper - cook for 5-10 mins 

5. Add four and mix well to make roux

6. Add the chicken stock. Bring to a boil and add the gnocchi - let cook for 10-15 mins (depending on gnocchi size)

7. Add the mashed roasted garlic, heavy cream, shredded chicken, and spinach. Keep cooking for another 5-10 mins. 

8. Salt and pepper as needed :) ENJOY!