Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups (1.4 liters) chicken broth (low sodium recommended)
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 (16-ounce/450g) package potato gnocchi (shelf-stable or refrigerated)
  • 1 cup (240 ml) heavy cream
  • 4 ounces (115g) fresh spinach, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: Freshly grated Parmesan cheese, for garnish

Instructions:

  1. Heat olive oil in a stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, Italian seasoning, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth and bring to a boil. Add the cubed chicken. Reduce heat to a simmer and cook until the chicken is cooked through and no longer pink, about 8-10 minutes.
  3. Stir in the gnocchi and cook according to package directions, usually until they float to the surface (about 2-3 minutes, be careful not to overcook them).
  4. Stir in heavy cream and spinach. Cook until spinach is wilted, about 1-2 minutes.
  5. Season with salt and pepper to taste. Ladle into bowls and garnish with freshly grated Parmesan cheese, if desired.