We haven’t even made it to Halloween, and already there has been snow. In New England, the weather just isn't that subtle. One minute it’s sunny and warm. Then, out of nowhere, icy white flakes are dancing down from the sky.
I’ve found that the only way to cope with this reality is to make soup, lots and lots of soup. Whether it’s a brothy, lemon-spiked avgolemono or a bubbling pot of minestrone, soup always warms you to the core and kicks any lingering congestion that may have snuck right in with the change in weather.
Anyway, what you should know about Emiko is that she grew up in China, studied art in Providence, RI and now resides in Florence, Italy. A major part of her blog is a monthly dedication to Pellegrino Artusi, author of the 1891 cookbook, "La scienza in cucina e l'arte di mangier bene," or "Science in the Kitchen and the Art of Eating Well," which is known today as the bible of Italian home cooking.
As Artusi recommends, Emiko incorporates cooked chicken meat into the gnocchi themselves, which are then gently poached in slow-boiling chicken broth. This is a great technique to use, as chicken broth imparts an incredible flavor that water just can’t beat. With a mere seven ingredients, this soup is the perfect, easy antidote for a rainy or snowy day at home. You can even use leftover chicken breast from the night before.
Don’t be frightened at the idea of making gnocchi from scratch. It’s as easy as mixing everything together in one bowl, rolling the dough out into ropes on a floured surface and cutting the ropes into one-inch pieces. Think Play-Doh for adults, but don’t be afraid to let the kids join in. Emkio describes this dish as a “delicate chicken noodle soup version of gnocchi.” Agreed.
Note: The recipe on Emiko's site is written using the metric system. If you want to convert her measurements, simply plug in each ingredient using this easy metric conversion calculator.