Low carb Olive Garden Chicken Gnocchi soup  

Ingredients:

3 tablespoons butter

2 tablespoons olive oil

3/4 cup diced onion

1/2 cup diced carrots

1/2 cup diced celery 

4 cloves minced garlic 

salt and pepper to taste 

4 cups chicken broth 

1 & 1/2 cups heavy whipping cream 

1/4 teaspoon xanthan gum

2 cups cooked chicken (cut into small bites)

 1 pound Low carb gnocchi (recipe below) 

3 cups fresh spinach (stems removed)

1 tablespoon fresh basil 

Grated Parmesan cheese for serving 

Preparation:

1,  In a large pot heat butter and oil together on medium heat. Add onion, celery, carrots and garlic. Season with salt and pepper. Cook for about 10 minutes or until tender. Stirring often. 

2. Stir in chicken broth then heavy whipping cream. Stir in xanthan gum. 

3. Add in the cooked chicken and bring to a simmer for 20 minutes stirring often. 

4. Meanwhile boil the low carb gnocchis in a seperate pot of boiling water. When done drain the gnocchi and add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil and more salt and pepper to taste. Serve with grated cheese. 

Low carb gnocchi 

Recipe adapted from theprimitivepalate.com (Keto Garlic Gnocchi) 

Ingredients: 

4 cups Mozzarella cheese (must be Low-Moisture Part-Skim) 

6 egg yokes 

2 teaspoons garlic powder 

Preparation: 

1. Place cheese and garlic powder in a microwave safe bowl. Stir to mix in the garlic. Melt in microwave for about a minute and a half 

2. Mix in one egg yoke at a time until dough like form 

3, Portion dough into 7-8 balls 

4. Chill in refrigerator for 15 minutes 

5. Roll each ball into a 12-14 inch log

6. Slice each log into 1 inch pieces and press with a fork to get that gnocchi look

7. Bring a pot of water and salt to a boil (like regular pasta) and add all the gnocchi's.

They are done when they all float to the top. Then drain.