Chicken Gnocchi Soup
1 pound store-bought gnocchi
2 cups cooked chicken breast, cut into small cubes
1 1/2 cups spinach leaves, chopped
1 cup chicken broth
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
1 3/4 cups heavy cream (you can also use light - just as good!)
1 1/2 cups parmesan cheese, grated, divided
1/4 teaspoon nutmeg
Cook gnocchi according to packaging directions.
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.
Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant.
Season with salt and pepper and rosemary, and add chicken.
Cook until chicken is lightly browned and coated in cooking juices.
Pour in chicken broth and lemon juice, and stir together, then pour in cream.
Reduce stovetop heat to medium-low and stir in parmesan cheese. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
Add gnocchi and spinach to the mixture and cook until warmed through and coated in sauce.
Remove rosemary sprigs and serve immediately, garnished with more cheese.
This one screams for warm cheesy garlic bread and a nice bottle of wine!