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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup (1/2 stick) butter
- 1/4 cup flour
- 1/2 cup finely diced celery
- 1 cup finely diced onion
- 1 leek, finely sliced, if on hand
- 2 garlic cloves, minced
- 2 cups milk
- 2 cups 5% cream
- 1 (12-16 ounce) package gnocchi (most recently I used the mini gnocchi, which is perfect)
- 1 cup finely diced carrots
- 1 cup diced cooked chicken breast
- 3 cups chicken broth
- 1 package fresh baby spinach
- 1/2 teaspoon salt, plus more if needed
- pinch of hot pepper flakes (my addition)
- 1/2 teaspoon dried thyme or 2 teaspoons fresh
- 1/2 teaspoon dried parsley or 2 tablespoons fresh
- 1/4 teaspoon grated nutmeg
- shredded fresh basil, for me
- freshly grated parmigiano reggiano, to serve - not needed
Details
Servings 8
Preparation
Step 1
1. Heat the olive oil and butter in a large saucepan over medium heat (Non-stick is best here, with the milk and cream). Add the onion, celery, carrot and garlic and sauté until the onion becomes translucent. Whisk in the flour to make a roux. Let the flour mixture cook for about a minute and then stir in the half-and-half and the milk.
2. Cook the gnocchi according to the package directions. Drain and set aside.
3. Meanwhile, add the chicken broth to the pot. Once the mixture thickens again, add the cooked gnocchi, chicken, spinach, and seasonings; simmer the soup over medium-low heat until it is heated through. Taste and adjust the seasoning with more salt if needed.
Nutrition Facts
8 Servings
Calories 257.5
Total Fat 9.8 g
Saturated Fat 5.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.8 g
Cholesterol 33.7 mg
Sodium 476.3 mg
Potassium 453.7 mg
Total Carbohydrate 31.3 g
Dietary Fiber 2.6 g
Sugars 8.5 g
Protein 12.0 g
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