Creamy Tuscan Chicken Gnocchi Soup with Oat Cream

This is a hearty, comforting soup that hits all the classic Tuscan notes: tender chicken, pillowy gnocchi, wilted spinach, sun-dried tomatoes, and that rich, creamy broth. The twist here is oat cream in place of dairy cream, and it works beautifully. Oat cream has a neutral, slightly sweet flavour that lets the garlic, Italian herbs, and sun-dried tomato oil do their thing without getting in the way. The broth ends up silky and full-bodied, and the gnocchi soaks up every bit of it. A splash of white wine and a good handful of nutritional yeast give you that savoury depth you'd normally get from parmesan. This one photographs really well too: deep golden broth, green spinach, red tomato flecks, and those plump little dumplings peeking through.

Ingredients

  • 2 lb Bone-in, skin-on chicken thighs
  • 3 tbsp Olive oil
  • 6 cloves Garlic, minced
  • 1 large Yellow onion, diced
  • 1/2 cup Sun-dried tomatoes in oil, roughly chopped
  • 1/2 cup Dry white wine
  • 5 cups Chicken broth
  • 1 1/4 cups Oat cream
  • 3 tbsp Nutritional yeast
  • 1 lb Potato gnocchi
  • 4 cups (loosely packed) Baby spinach
  • 2 tsp Italian seasoning
  • 1/2 tsp Dried red chilli flakes
  • 1 tsp Sweet paprika
  • 1 tbsp Coconut aminos
  • 1 medium Lemon, juiced
  • 6 sprigs Fresh thyme
  • to taste Salt
  • 1 tbsp Margarine
  • a small handful Fresh flat-leaf parsley, roughly chopped

Instructions

  1. Pat 2 lb (900 g) bone-in, skin-on chicken thighs dry with paper towel and season generously with salt on both sides. Heat 1 tbsp olive oil and 1 tbsp margarine together in a large heavy-bottomed pot over medium-high heat. Once the fat is shimmering and the margarine has melted, add the chicken thighs skin-side down. Don't touch them for 5 minutes. You're looking for the skin to turn deep golden and pull away from the pot without tearing. Flip and cook the other side for 3 minutes. The chicken does not need to be cooked through at this point. Transfer to a plate and set aside.
  2. While the chicken is searing, dice 1 large yellow onion. Set aside. Then roughly chop 1/2 cup (80 g) sun-dried tomatoes in oil and set them aside too, keeping the oil in the jar.
  3. Reduce the heat to medium. Add 2 tbsp of the reserved sun-dried tomato oil (or use the remaining 2 tbsp olive oil if your jar doesn't have enough) to the same pot. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 6 to 7 minutes until the onion is soft and translucent with a few golden edges.
  4. While the onion cooks, mince 6 cloves garlic. Set aside.
  5. Add the 6 cloves garlic, minced and the chopped sun-dried tomatoes (1/2 cup / 80 g) to the pot. Stir and cook for 2 minutes until the garlic smells fragrant and the tomatoes start sticking to the base slightly.
  6. Pour in 1/2 cup (120 ml) dry white wine and scrape up any bits stuck to the bottom of the pot. Let it bubble and reduce for 2 minutes.
  7. Add 2 tsp Italian seasoning, 1/2 tsp dried red chilli flakes, 1 tsp sweet paprika, and 1 tbsp coconut aminos. Stir to coat everything, then pour in 5 cups (1.2 L) chicken broth. Nestle the seared chicken thighs back into the pot along with 6 sprigs fresh thyme. Bring to a boil, then reduce to a gentle simmer, partly cover the pot, and cook for 22 to 25 minutes until the chicken is completely cooked through. To check, pull a piece out and press it: the meat should feel firm, not springy, and the juices should run clear when you pierce to the bone.
  8. Lift the chicken out of the pot onto a cutting board. Let it sit for 5 minutes to cool slightly. While it rests, squeeze 1 medium lemon and measure out 3 tbsp (18 g) nutritional yeast.
  9. Remove the thyme sprigs from the broth. Using two forks, pull the chicken meat off the bones and shred it into rough chunks. Discard the skin and bones. Add the shredded chicken back into the pot.
  10. Pour in 1 1/4 cups (300 ml) oat cream and stir in 3 tbsp (18 g) nutritional yeast. Bring the soup back to a gentle simmer over medium heat.
  11. Add 1 lb (450 g) potato gnocchi directly into the simmering soup. Cook for 3 to 4 minutes, stirring gently, until the gnocchi float to the surface and feel tender when pressed against the side of the pot with a spoon.
  12. Add 4 cups (120 g) loosely packed baby spinach and stir it in. It will wilt in about 1 minute. Squeeze in the juice of 1 lemon (about 2 tbsp). Taste the broth and add salt as needed. If the broth tastes flat, another small squeeze of lemon will sort it out.
  13. Ladle the soup into bowls. Finish with a small handful of roughly chopped flat-leaf parsley and a thread of olive oil if you like. The soup is thick and filling, so go for slightly smaller portions than you think you need.