Ingredients

• 1/2 onion, diced
• 1 stalk celery, diced
• 1 clove garlic
• 1/2 carrot, shredded
• 1 Tablespoon olive oil
• 3 to 4 chicken breast, cooked and diced
• 4 cup chicken stock
• 1 salt, to taste
• 1 black pepper, to taste
• 1 teaspoon thyme
• 16 ounces potato gnocchi
• 2 cup half-and-half
• 1 cup fresh spinach, chopped

Preparation

1. Sauté 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.
3. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
4. Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.