I almost never do a major grocery shop when Kevin isn’t with me because it can be a handful with 2 excited kids who want nothing more than to help. Kate and I had planned on hanging out on the weekend, but I needed groceries, so she met us at the store. It was awesome! I’ll never turn down a second set of hands!
Since Kate agreed to help me, I thought it would be fair to go to her grocery store. Holy goodness, what a treat that was! Somehow, our stores are completely different within the same chain and 20 minutes of each other. I found an entire aisle of gluten free, and other allergy friendly foods!
In the magic aisle, Kate showed me a package of gnocchi. I didn’t think I had ever seen gluten free gnocchi before? The only ingredient in this one was potato. Score!
Seeing gnocchi took me back to my pregnancy with Zenen. Kevin and I went on a trip just the two of us to Phoenix when I was 7 months pregnant. While we were down there, we did a bunch of shopping, enjoying each other’s company and even met up with some of my friends from my online mom group! Kevin and I met all the girls at the Olive Garden (gasp, it was my first [and only]time ever being in an Olive Garden – we’re steak people) and I had some Chicken Gnocchi soup. OMGosh. It was so good, it stuck with me for 3 years.
I knew when I grabbed that package of gnocchi that I’d be making copycat Olive Garden Chicken Gnocchi soup. But I also knew it would have to fit in my food philosophy. So without further ado, here it is! I hope you enjoy it as much as I did!
Chicken Spinach Gnocchi Soup
- Saute vegetables for 2 minutes in the coconut oil. Cover and cook for 8-10 minutes.
- Add the chicken, chicken broth, coconut milk, and spices and heat to a boil. Reduce heat and simmer for 15-20 minutes.
- Remove bay leaves.
- Stir in spinach and gnocchi and cook until gnocchi is tender.