Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup cooked shredded chicken
- 16 oz potato gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened.
- Stir in minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add cooked shredded chicken and gnocchi; cook until gnocchi float, about 2-3 minutes.
- Reduce heat and stir in heavy cream and spinach; cook until spinach wilts.
- Season with salt and pepper, then sprinkle with Parmesan cheese before serving.
Notes
- You can substitute cooked turkey or beef for chicken.
- Use fresh spinach for best flavor and color.
- Gnocchi cooks quickly; do not overcook to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal Kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg