Instant Pot Creamy Gnocchi Soup

Another great Instant Pot soup for the cold weather.  I loved this soup.  It had a rich velvety texture and was very hearty.  The gnocchi was a great addition.  A nice change from traditional noodles.  

Instant Pot Creamy Gnocchi Soup

From Simply Happy Foodie

Ingredients

6 slices Thick Cut Bacon, chopped in bite sized pieces

2 Tbsps Butter

1 Onion, chopped

3 large Carrots, chopped

1 Bay Leaf

2 ribs Celery, chopped

6 cloves Garlic, pressed or finely minced

1 sprig Fresh Rosemary, about 5 inches long

1/2 tsp Basil, dried

1/2 tsp Thyme, dried

1/4 tsp Poultry Seasoning

2 tsp Italian Seasoning

1/2 tsp Kosher Salt

1/2 tsp Pepper

4 cups Chicken Broth, low sodium

2 to 3 Chicken Breasts, uncooked, boneless, skinless

16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)

1/2 cup Parmesan Cheese, grated

5 oz Baby Spinach, fresh

1 cup Heavy Cream

Instructions

1. Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.

2. Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.

3.Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.

4.Add the chicken broth. Stir.

5. Add in the chicken breasts.

6. Put the lid on and lock in place. Set the steam release knob to the Sealing position.

Cancel the sauté function.

7. Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.

When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).

Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.

Remove the chicken breasts to a bowl and discard the bay leaf.

Turn on the sauté function again.

8. Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.

Cook the gnocchi until it floats to the top. Just a few minutes.

Meanwhile, shred the chicken breasts.

9. When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.

Add the chicken back in, and the spinach. Stir.

Stir in the heavy cream.

Serve hot.

Serves 8

Gnocchi Gratin With Ham

On busy days, I usually do a casserole of some sort.   They are great  - you just need to assemble and pop in the oven.   You can also make the dish ahead of time and when you are ready to bake pop it in the oven.

This recipe is very easy to make and is a crowd pleaser.  I love the taste the Gruyere cheese adds to the recipe.  The gnocchi is a nice change from your everyday pasta bake. Hope you enjoy this recipe as much as we did.


Gnocchi Gratin With Ham
From Southern Living

Ingredients:

 1 (16-oz.) pkg. potato gnocchi
 6 tablespoons unsalted butter, divided
 1 pound ham steak, cut into 1⁄2-inch pieces
 1/4 cup all-purpose flour
 2 cups whole milk
 1/4 teaspoon kosher salt
 1/4 teaspoon black pepper
 4 ounces shredded Gruyère cheese (about 1 cup)
 1/2 cup grated Parmesan cheese, divide

Directions:
1. Preheat oven to 400°F. Cook potato gnocchi according to package directions; drain and transfer to a large bowl.
2. Melt 2 Tbsp. unsalted butter in a large Dutch oven over medium-high. Add ham and cook, stirring often, until ham is lightly browned and any moisture has evaporated, 5 to 6 minutes. Using a slotted spoon, transfer ham to bowl with gnocchi. Wipe Dutch oven clean.
3. Melt 4 Tbsp. unsalted butter in Dutch oven over medium-high. Whisk in all-purpose flour. Cook, whisking constantly, until mixture is light golden brown, 1 to 2 minutes. Slowly whisk in whole milk, and bring to a boil; whisk vigorously to work out any lumps.
4.Whisk in kosher salt and black pepper. Remove from heat, and slowly whisk in shredded Gruyère cheese and 1/4 cup grated Parmesan cheese, until melted. Pour cheese sauce over ham and gnocchi.
5.Transfer mixture to a lightly greased (with cooking spray) 11-x 7-inch baking dish. Sprinkle remaining 1⁄4 cup grated Parmesan cheese on top, and bake in preheated oven until bubbly and golden brown, 20 to 25 minutes. Remove from oven, and serve warm.

Serves 4-6