2 Cups Gnocchi
4 tbsp butter
1 cup of onion, diced
1/2 cup celery (about 2 stalks), diced
2 cloves of minced garlic
1/4 cup flour
4 cups half and half
3 1/2 cups fat free chicken broth
1 cup carrot matchsticks
2 boneless, skinless chicken breasts, diced and cooked
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme
1/2 tsp dried parsley
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
In a large soup pot over medium heat, melt the butter. Add the onion, celery and garlic and saute until the onion becomes translucent, about 7 minutes. Whisk in the flour, coating the onions and celery then cook for about 1 minute.
Pour in the half and half and add the carrots and chicken. Simmer until the mixture begins to thicken - about 5 minutes. Add the chicken broth and allow mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is reached.
After adding the chicken stock while you're waiting for it to thicken, pop the gnocchi into a pot of boiling water until they float (they don't take long too cook, only about 2 mins or so). Once they are done, drain them.
Stir in the gnocchi, spinach and seasonings then simmer over low heat for another 15 minutes or so to let the flavors permeate and mingle and become deeeelicious!!!
Serve up hot with breadsticks and you'll feel like you're at the Olive Garden ;)