|I used homemade stock, but store bought works fine too.|
|The larger white oblong objects are the cooked gnocchi (they get bigger when cooked)|
8 to 10 cups chicken stock
2 celery stalks, diced
2 medium carrots, thinly sliced
2 teaspoons minced fresh parsley
2 cups diced cooked chicken
2 cups fresh baby kale (about 3 ounces)
Sea salt and black pepper, to taste
1/2 cup heavy cream, optional
6 tablespoons finely grated Parmesan cheese, optional
1 cup grain free gnocchi (recipe below)
For the grain free gnocchi:
2 cups blanched almond flour
1-1/2 teaspoons xanthum gum
5 tablespoons plain unflavored whey protein powder
1 teaspoon sea salt
3 large eggs
To make gnocchi, whisk almond flour, xanthum gum, whey protein powder and salt together in a medium bowl. Beat eggs with tablespoon of water. Make a well in the center of flour and pour egg mixture into the well. Using a fork, stir egg mixture, gradually pulling the flour mixture into the eggs until a stiff and somewhat sticky dough is formed. If necessary, add a little more flour if needed to shape it into a ball. Knead a couple of times by pressing your fist down in the center. Form into a ball and press down into a thick patty shaped disk. Wrap and refrigerate until chilled or overnight. Cut lengthwise into 4 pieces and roll into logs about 1 inch in diameter. Slice logs approximately 1/4-inch thick into small pieces.
Bring chicken stock to a boil. Carefully add gnocchi to the pot, several at a time to keep them from sticking together. Cook in boiling stock for 5 to 6 minutes (gnocchi will sink first and then float to the top). Remove with a slotted spoon and place in a bowl and set aside while preparing the soup.
Add celery and carrots to pot of chicken stock; bring to a boil and then reduce heat to medium heat. Cover and cook until vegetables are tender, about 10 to 15 minutes. Add parsley, chicken, and baby kale; season with salt and pepper to taste. Stir in optional cream and Parmesan. Return cooked gnocchi to pot. Simmer on low for an additional 10 to 15 minutes.