Chicken Gnocchi Soup

  • 1 pound store-bought gnocchi or use this recipe to make by hand
  • 2 cups cooked chicken breast, cut into small cubes
  • 1 1/2 cups spinach leaves, chopped
  • 1 cup white onion, chopped
  • 3/4 cup carrots, finely chopped or julienned
  • 1/2 lemon, juiced
  • 2 sprigs rosemary
  • 2 cloves garlic, minced
  • 2-3 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • Sauce:
  • 1 3/4 cups heavy cream
  • 1 1/2 cups parmesan cheese, grated
  • 1/4 teaspoon nutmeg
  1. If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.
  2. Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.
  3. Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant. Season with salt and pepper and rosemary, and add chicken.
  4. Cook until chicken is lightly browned and coated in cooking juices.
  5. In a separate bowl, stir together heavy cream and parmesan cheese until there are no lumps.
  6. Reduce stovetop heat to low and add parmesan cream mixture. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
  7. Add gnocchi to the mixture and cook until warmed through and coated in sauce.
  8. Remove rosemary sprigs and serve immediately, garnished with more cheese.

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