|Full batch of dough|
Once the gnocchi was made I could go on to the main part of the soup. I started by cutting up a small onion very finely. I started it cooking in a frying pan along with the celery I had chopped up in my freezer. I then cut up 2 chicken breasts into 1/2" cubes and added them into frying pan. To this I added about half a cup of water to keep the chicken from sticking to the pan.
After I got all of the gnocchi cooked, I added the cooking water to the crock pot. Then I pulled out a box of frozen leaf spinach. This I partially thawed and then squeezed out as much of the juice as I could. (If you don't do this the soup will be green.) I also chopped the spinach up a little bit. After this I put the crock in the fridge overnight. In the morning I took out the soup and we took it to church. Once there I put the crock pot on high and it heated for about 2 hours. Right before serving I added about 12 ounces of heavy whipping cream. I added this so late so that the milk wouldn't curdle with boiling in the crock pot.
The biggest thing that I would change is not cooking the gnocchi ahead of time, but just cook it when I started cooking it in the morning. I think that this would prevent the gnocchi from getting so soft. It should have a firmer texture.
Apparently the soup was very well liked, because I didn't have any leftovers. It is always nice for a cook to know that her efforts are appreciated. As you can see from the pictures my three quart crock pot was filled to about 1 inch from the top.
So thank you to all of you who enjoyed the soup I made. There is a great sense of fulfilment that comes from feeding others and having your food enjoyed.
Soup without cream
Soup with cream