Since the night here is cooler, many people will provide soup for the main course. Soup is my personal favorite, and I like that you can use a slow cooker or let it simmer on the stove while working.

I included a great cream soup with gnocchi, a delicious Italian dish. However, dumplings are not a form of pasta. It is actually a dumpling made from potatoes. You can accompany gnocchi with various sauces and toppings, such as cheese, tomato sauce, cream or pesto, just like pasta. Or in this case, soup.

What soup does not have delicious bread? In keeping with the Italian theme, today's garlic knots couldn't be simpler, because these knots are made from canned buttermilk biscuits. This is a simple and economical solution for warm dinner bread.

Before winter comes, try soft ginger cookies with cream cheese frosting. This is a simple but delicious recipe, I believe you will have spices in your cupboard to complete them.

1 cup chicken breast, diced and cooked (canned chicken or turkey can be used)

1 quart and a half, you can use evaporated milk

1 cup fresh spinach, coarsely chopped

Salt and pepper to taste

In a large saucepan, sauté the onions, celery, and garlic in butter and olive oil.

When the onion becomes clear, add the flour and form a batter.

Stir and cook for one minute. Add half and half.

Meanwhile, in another pan, cook the gnocchi.

Add carrots and chicken to the soup pot with the batter. Stir frequently.

When it thickens, add chicken broth, gnocchi, spinach and seasonings. Put the lid on and heat it up.

1 (16 ounce) tube refrigerated buttermilk biscuits

Preheat the oven to 400 degrees. Lightly coat the baking pan with oil or non-stick spray.

In a small bowl, whisk together butter, parmesan cheese, garlic powder, oregano, parsley, and salt; set aside.

Cut 8 biscuits in half to make 16 biscuits. Roll each piece into a 5 inch long rope, about 1/2 inch thick, then tie the knot and tuck the end in.

Place the knots on the prepared baking sheet and brush each knot with half of the butter mixture. Bake in the oven until golden brown, about 8-10 minutes.

Serve immediately and brush with the remaining butter mixture.

Extra sugar to roll the dough

4-5 cups powdered sugar

Combine the butter and sugar in a large bowl until they are completely combined, then add the molasses, eggs, and vanilla and mix.

In a medium bowl, combine flour, soda, baking powder, cinnamon, ginger, cloves and salt. Slowly add this mixture to a large bowl and mix until combined.

Put the dough in the refrigerator and preheat the oven to 375 degrees. Put the dough in the refrigerator for 15-30 minutes. Put about ½ cup of sugar in a bowl, then roll the dough into a 1-inch ball, then roll into the sugar. Put it on ungreased biscuit paper. Bake for 8-10 minutes. Don't overcook it, otherwise it will be crunchy. Let cool completely and then frost.

Frosting: Put the cream cheese in a medium bowl and mix on the medium for 30 seconds. Add all other ingredients and mix until combined and fluffy.

This article was originally published in "Reporter Times": Gnocchi soup brings the taste of Italy to a cool temperature

This simple recipe only requires fruits, herbs and spices.

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