Ingredients
Method
Sauté Aromatics & Build the Roux
- In a large heavy Dutch oven or stockpot, melt butter with olive oil over medium heat.
- Add the diced onion, carrots, and celery (mirepoix). Sauté for 5 to 6 minutes until tender and translucent.
- Stir in minced garlic, dried thyme, oregano, and ground nutmeg; cook for 60 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
Simmer Broth & Cook Gnocchi
- Slowly whisk in the chicken bone broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer over medium-high heat.
- Pour in the half-and-half or heavy cream. Add the potato gnocchi and shredded cooked chicken.
- Simmer uncovered for 4 to 5 minutes until the gnocchi float to the surface and become pillow-soft and tender.
Wilt Spinach & Serve
- Stir in the chopped fresh baby spinach and cook for 1 to 2 minutes until wilted and vibrant green.
- Remove from heat. Season with sea salt and cracked black pepper to taste.
- Ladle into warm bowls, sprinkle generously with freshly grated Parmesan cheese, and serve immediately with warm garlic breadsticks.