Thursday, March 6, 2014

Creamy Pumpkin Gnocchi Soup

Well we had another "snowpocalypse" this week.  The DC area is absolutely crazy about shutting things down when there is a projected snow storm.  So when it's cold and snowy out, I can't think of anything more perfect than a bowl of delicious, hot, creamy soup.

I've really been wanting to try this Creamy Chicken and Pumpkin Gnocchi Soup from Skinny Fork, so I figured this was the perfect time.  Plus I am a huge gnocchi fanatic and I have been wanting to make my own for a while.

The gnocchi did take a while to make, maybe about an hour.  The hardest part was rolling everything out, and went much smoother once I got into a rhythm.  I did not make the little fork indentations, I was getting too impatient and I wasn't making it for company.

I cooked the gnocchi in a few batches since I was using a smaller pot (the big pot was for the soup!).  And I got to put my potato masher to good use again to scoop these guys out.  I like to get creative with my kitchen utensils.

The recipe only uses half of the pumpkin gnocchi, so I laid the other half out on a baking sheet (before cooking) and froze them until they were solid.  After they were completely frozen, I put them in a ziploc freezer bag.  I plan on using them later this week, which means I really made 2 dinners in one tonight.  Multitasking!

This soup was delicious and it totally hit the spot.  And, bonus, it reheated well the next day!

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