Sunday, May 14, 2017

Gnocchi Soup



1⁄2 onion, diced
1 stalk celery, diced
1 clove garlic
1⁄2 carrot, shredded
1 tbsp olive oil
3 to 4 chicken breast, cooked and diced
4 cup chicken stock
1 salt, to taste
1 black pepper, to taste
1 tsp thyme
16 oz potato gnocchi
2 cup half-and-half
1 cup fresh spinach, chopped


  1. Saute onion, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.
  2. Add chicken breast, chicken stock, salt, pepper, and thyme. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
  3. Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.

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