Ingredients
Units
Scale
- 1/2 diced onion
- 2 stalks diced celery
- 1 clove minced garlic
- 2 carrots, finely chopped
- 1 T. olive oil
- 3 to 4 chicken breasts, cooked and diced
- 4 C. chicken stock
- Salt and pepper to taste
- 1 tsp. thyme
- 16 oz. frozen potato gnocchi
- 2 C. heavy cream
- 1 C. chopped fresh spinach
- Fresh Parmesan cheese (optional)
Instructions
- Sauté onion, celery, garlic and carrots in olive oil over medium heat until onion is translucent. Season with salt and pepper.
- Add chicken breast, chicken stock, salt, pepper and thyme. Bring to a boil then add gnocchi. Boil for about 4 minutes, then turn heat down to simmer for 10 minutes.
- Add heavy cream and spinach, then cook for another 1 to 2 minutes or until spinach is wilted. Top with Parmesan cheese, if desired.