Sweet Potato Gnocchi Soup with Rosemary Bacon

“What the heck is a Gnocchi anyways?” Ty said.

It’s a thick, small, soft, pillowy little potato dumplin’. I love dumplin’s so much, Ty called me dumplin’ sometimes, or biscuit, for the same reason. These gnocchi dumplin’s are made with one of my favorite vegetables, sweet potatoes. And you know me, I always want to make my favorite foods healthier so I can eat until my hearts’ content. These sweet potato gnocchis are made with whole wheat pastry flour. They are perfect!

This soup is Extra!

Oh then this soup. It’s warming and the broth is incredible. You’ll want to make some homemade bread or get a loaf of sourdough to mop up every last once. Ty, Kase, Oakley and Uncle Tony couldn’t get enough. The Rosemary Bacon on top just makes this extra.

The soup is very easy to make. The hardest part is making the gnocchi. I’ve made a video to help you along. It’s not that hard once you watch the video!

So this recipe is basically two recipes in one. The Sweet Potato Gnocchi and then the Soup.

Let’s start with the Gnocchi. Watch the video at the bottom. If anyone is an expert gnocchi maker please leave some comments with your tips. You will roast your sweet potatoes which takes almost an hour. While the sweet potatoes are roasting you can start on your soup.

The dough is very sticky at first but once you wash you hands you should keep sprinkling flour as needed so it doesn’t stick to your hands but the dough sticks together.

I divided my dough into 4 equal pieces. I made gnocchi with two of the pieces and froze the other two for use in the future. However, we loved the gnocchi so much we I add it all next time. If you want to go light on the gnocchi just use half of the dough and save the rest for later!

Now for the Soup

While your potatoes are roasting go ahead and start on the soup. Fry up some bacon and when it’s almost done add your rosemary and cook, stirring, about a minute longer. This smells heavenly. Remove the bacon then cook your onion and garlic. Then add liquids. Add the chicken. I used an already shredded rotisserie chicken for simplicity but you can boil and shred your own chicken, and canned chicken would work too. Add the seasoning and the cheese.

While you make the gnocchi let the soup simmer covered. It can simmer all day if you want. You can go ahead and make the gnocchi the refrigerate it until you are ready to eat.

10 minutes before you are ready to serve the soup, stir in the spinach and kale. Then drop the gnocchi in and let it cook 5 minutes, or until the gnocchi floats.

Serve in bowls and top with the rosemary bacon! YUM!

Highly recommend to serve with my Whole Wheat Bread or Whole Wheat Rosemary Drop Biscuits if short on time.

Sweet Potato Gnocchi Soup with Rosemary Bacon

Recipe by Paige MurrayCourse: SoupsCuisine: American, ItalianDifficulty: Intermediate

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

507

kcal

Protein

52

Carbs

30

Fats

17.3

Ingredients

• Soup

• 5 slices of bacon, diced into 1/2 inch pieces

• 2 stalks of rosemary, finely chopped (makes about 1/4 cup)

• 1 onion, diced

• 2 teaspoons minced garlic

• 4 cups of chicken stock

• 4 cups of water

• 1.5 cups of 2% milk or whole milk

• 1- 1.5 pounds shredded chicken

• 4 cups of spinach, baby kale or a mix.

• 1 cup shredded Parmesan cheese

• 2 teaspoons of salt

• 1 teaspoon of pepper

• 1 teaspoon garlic salt

• 2 or more cups of gnocchi (Make my homemade recipe below or use store bought).

• Sweet Potato Gnocchi
  (I used half of this for my soup and froze the other half)

• 2 sweet potatoes

• 2 cups of whole wheat pastry flour plus more for dusting (or use all purpose flour)

• 2 eggs

• 1/2 teaspoon of salt

• 1/2 teaspoon of nutmeg

Directions

• Gnocchi (See Video Below)
• Preheat oven to 425.
• Prick sweet potatoes all over with a fork.
• Line a baking sheet with foil and place potatoes on foil.
• Bake in the oven until fork tender, 50 minutes or more. I cooked 7 potatoes so it took mine 1 hour and 15 minutes.
• (While the Potatoes are cooking you can start on the soup)
• When potatoes are tender, remove from oven and cut in half.
• Put 2 cups of whole wheat pastry flour on the counter.
• Scoop the flesh out of the sweet potatoes and put on top of the flour.
• Make a well in the potatoes and add the 2 eggs, nutmeg, and salt.
• Gently start mixing the dough with your hands, folding until well mixed. It will be very sticky.
• When the dough is well mixed, wash your hands.
• Sprinkle more flour on top of the dough and gently keep working it together. The dough should stick together but not to your hands. If it starts feeling sticky in your hands, sprinkle with more flour.
• Cut dough into fourths.
• Roll each piece of dough into a inch thick rope.
• Slice the rope into 1/2 inch segments. This is your gnocchi.
• I used half of this for my soup and froze the other 2 parts of dough to use later. We liked it so much though I may add all the gnocchi next time.
• Soup
• Add bacon to a large soup pot. When it is almost done, add rosemary and cook for a minute longer. Stirring often.
• Remove bacon from pot.
• Add onion and cook until soft, about 5 minutes.
• Stir in garlic and cook a minute longer.
• Stir in chicken stock and water.
• Bring to a boil and stir in shredded chicken.
• Stir in milk, cheese, salt, garlic salt and pepper.
• Turn heat to low simmer and cover. Simmer for at least 20 minutes but it can simmer all afternoon on low.
• 10 minutes before you are ready to serve the soup bring the soup back to a boil.
• Stir in spinach and/or kale.
• Drop the gnocchi into the pot and cook for 5 minutes longer, or until gnocchi floats.
• Top each bowl of soup with rosemary bacon.

Recipe Video

Notes

• Nutrition calculated using 1.5 pounds of shredded chicken breast meat and half of the gnocchi recipe dough.

I love to roast extra sweet potatoes, mash them plain, and freeze in a freezer ziploc bag to use for other recipes like this.

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