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!
