Ingredients:

  • 4 tbsp butter
  • 1 tbsp olive oil
  • 1 cup onion, finely diced (150g)
  • 2 stalks celery, finely chopped (80g)
  • 1 cup carrots, julienned (120g)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 2 cups cooked chicken breast, shredded (300g)
  • 16 oz potato gnocchi (450g)
  • 2 cups fresh spinach, roughly chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 pinch ground nutmeg

Instructions:

  1. In a large pot or Dutch oven, melt the 4 tbsp butter and 1 tbsp olive oil over medium heat. Add the diced onion, chopped celery, and julienned carrots. Sauté for about 6 to 8 minutes until the vegetables are tender and the onions look glassy.
  2. Add the 3 minced garlic cloves and cook for just 1 minute until fragrant.
  3. Sprinkle the 1/4 cup of flour over the vegetables. Stir constantly for 2 minutes until the flour has coated everything and smells slightly nutty.
  4. Slowly pour in the 4 cups of chicken broth, whisking as you go to incorporate the flour. Increase the heat slightly and bring the mixture to a gentle simmer. Add the salt, pepper, dried thyme, and that crucial pinch of nutmeg.
  5. Once simmering, pour in the 2 cups of half and half and add the 2 cups of shredded chicken. Stir well to combine. Let this come back to a very gentle simmer—do not let it reach a rolling boil as this can cause the dairy to separate.
  6. Carefully drop the 16 oz of gnocchi into the pot. Cook for about 3 to 5 minutes until the gnocchi begin to float to the surface. They should feel soft and pillowy when pressed with a spoon.
  7. Turn off the heat. Fold in the 2 cups of chopped spinach. The residual heat will wilt the leaves in about 30 seconds, keeping them bright green. Taste and add a pinch more salt if needed before serving immediately.