The Best Gnocchi and Squirrel Soup with Breadsticks
This Gnocchi and Squirrel Soup Recipe with Breadsticks is so comforting and delicious and the best way I've found for cooking squirrel meat.
Servings: 6 servings
Ingredients
- 2-3 squirrels, skinned, cleaned, and cut into pieces
- 1 quart chicken broth
- 1 16-ounce store-bought potato gnocchi
- 4 Tablespoons butter
- 1 yellow onion, diced
- 2 Tablespoons minced garlic
- 1 Tablespoon fresh thyme leaves
- 3 Tablespoons all-purpose flour
- ½ cup half and half
- 2 cups fresh kale or spinach, finely chopped
- 1 packet Sazon Goya seasoning
- 6 frozen breadsticks
- ½ cup fresh grated Parmesan
Instructions
- In a Dutch oven, simmer the squirrels in chicken broth until tender, about 2 hours. Or you can choose to cook them overnight or all day while you are at work in a Crock Pot. Pull all the meat off the bones and shred. Set meat aside and reserve the broth.
- Preheat oven to 400 degrees F.
- In a large skillet, boil salted water and cook gnocchi according to package directions (usually only 2 minutes). Drain water and set gnocchi aside.
- Put breadsticks on a rimmed baking sheet and bake in the preheated oven for 10 minutes.
- Add another 2 Tablespoons butter and whisk in flour until lightly browned, about 2 minutes.
- Gradually add reserved chicken broth, and cook, whisking constantly until thickened, about 3 minutes.
- Stir in gnocchi, kale, squirrel meat, half and half, and Sazon seasoning packet. Serve immediately with a sprinkle of grated Parmesan and warm breadsticks.
Notes
