What kind of gnocchi should I use?
Use shelf-stable potato gnocchi (the vacuum-sealed kind in the pasta aisle) for the closest weeknight vibe. Refrigerated gnocchi also works. If you use frozen, add a few extra minutes of simmer time and keep the heat low once dairy goes in.
Can I make this without heavy cream?
Yes. Swap heavy cream for half-and-half for a lighter soup. Whole milk also works, but it will be less rich and a bit thinner. Avoid skim, it is more likely to split. Keep the heat gentle and avoid boiling once the dairy goes in.
How do I keep the soup from curdling?
Two big helpers: keep the heat low (no boiling) after the dairy goes in, and use higher-fat dairy (half-and-half or cream is more forgiving than milk). If your pot is very hot, take it off the heat for a minute before adding the dairy, then return it to low. If you are extra cautious, you can temper the dairy by whisking a ladle of hot broth into it first, then pour it back into the pot.
Can I use rotisserie chicken?
Absolutely, and I do it often. Add shredded rotisserie chicken after the broth thickens and right before the gnocchi, just long enough to warm through so it stays juicy.
My soup is too thick. How do I fix it?
Add more broth a splash at a time until it is the consistency you want. This soup thickens as it sits mostly because of the roux, and the gnocchi can add a little extra starch too. You will probably loosen it when reheating leftovers.
My soup is too thin. How do I thicken it?
Let it simmer a few more minutes to reduce slightly. If it still needs help, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and simmer gently for 2 to 3 minutes.
