It's that time of year, pals.
Warm, hearty and comforting soups are the dinner go to.
I recently harvested my sweet potatoes.
& damn, I had a GREAT harvest.
Which was wonderful, because I didn't have the best garden luck this year.
Dispersed some and sent off a lot to my bestie only keeping what I though I could get thorough before they go bad.
I, of course, had to make use of a few of them immediately.
Decided gnocchi was on the menu.
But, I didn't want to use my garnet yams. I wanted to use a white flesh one because I have a lot.
& I remembered a sweet potato and chicken curry I made awhile back.
Which led me to this amazing idea.
Why not make gnocchi out of the japanese sweet potato, but make the soup chicken noodle style-esque with curry spices.
& boom the recipe was born.
Now, I didn't follow a recipe.
It was a dumping situation so all of these measurements are estimates.
But, I shared this photo on my Instagram (with the caption "made this chicken and sweet potato gnocchi soup. was divine. no recipe, made it up as I went") and had an overwhelming response for an actual recipe.
Realized, hey...might as well give the people what they want.
So here it is pals.
SWEET POTATO GNOCCHI AND CHICKEN CURRY SOUP
eat this when you need a chicken noodle soup flavor switch up
PRINTABLE PDF RECIPE FILE
3, small-medium sweet potatoes - I used japanese
~ 1 cup flour + more for rolling out dough
1 tablespoon evoo
1 sweet onion, diced
2 large carrots, diced
2 stalks celery, diced
5 cloves garlic, minced
1 tablespoon yellow curry powder
1/2 tablespoon cumin
2 teaspoons oregano
salt and pepper to taste
4 cups chicken stock
4 cups water
2 medium chicken breasts
1/2 can coconut milk (~7 ounces)
2 large handfuls of spinach
To make gnocchi:
Roast whole sweet potato at 425°F for 1 hour, let cool, slice in half and remove flesh. Process through a mesh sieve or use a fork to mash.
Flour a surface, add sweet potato. Make a circle, creating a well in the middle. Crack an egg, whisk with fork and incorporate the sweet potato by pulling it into the middle of the well.
Once fully combined, start adding flour. (depending on the size of the sweet potatoes, this will vary.) Start with 1/2 cup and keep incorporating until your dough is no longer sticky, easy to handle and can form a ball. Mine took 1 cup + a couple tablespoons.
Slice ball into 4 sections and roll out into a long skinny formation about 1/2 inch thick. Slice 1/2 - 3/4 inch pieces. Toss with flour so they don't stick together. (see notes)
for soup :
Add olive oil to a dutch oven on medium heat. Sauté onion until fragrant. About 5 minutes. Add carrots and celery. Sauté for 3 minutes to soften.
Add garlic, curry powder, cumin, oregano salt and pepper and sauté for 60 seconds coating all the vegetables and taking the bite out of the garlic.
Add chicken broth, water and chicken. Bring to a boil. Reduce to a simmer (still bubbling) and cover for ~1 hour.
Remove chicken and bring back to a boil. Add gnocchi for recommended time. (once it floats to the top it is done. takes 3-5 minutes.)
Shred chicken, place back in dutch oven with the coconut milk to warm for a couple minutes. Once warmed, add spinach to wilt (1 minute).
Serve and enjoy!
Gnocchi can be made earlier in the day and will last 3 days in closed container in the fridge and 4 weeks in freezer (if taking from freezer, cook from frozen).
If you don't have chicken broth, no worries. Just use water + add more salt.
Feel free to use a mixer to shred your chicken, but if you have good quality meat and cooked it for the recommended time, it should shred super easy with two forks.
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Let me know if you make the soup + send pictures!