My husband fell in love with gnocchi while he was serving a mission for our church in Argentina. He’s been asking me to make them for a while now, so I thought I’d give it a try!
- 4 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 (14-ounce) cans chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1 cup finely shredded carrots
- 1 cup coarsely chopped fresh spinach leaves
- 1 cup cooked chicken breast, cubed or shredded
- 1 (16-oz) package ready-to-use gnocchi (or make your own here!)
- Melt the butter into the oil in a large saucepan over medium heat.
- Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent.
- Whisk in the flour and cook for about 1 minute. Whisk in the milk. Simmer until thickened.
- Whisk in the chicken broth. Simmer until thickened again.
- Stir in 1/2 teaspoon salt, the thyme, parsley, carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through.
- Before serving, season with additional salt, if necessary.
Slightly Adapted from this recipe here