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I just love gnocchi!! They are wonderful, fluffy little pillows of potato-ey goodness! Now you add some veggies and a generous amount of creamy sauce and you have a tasty, comforting soup that will warm your soul this fall and winter! This creamy sauce could get out of control with the fat content, but in an effort to keep this reasonable I used fat free creamer to keep the fat content down. I also used pre-made gnocchi, which made this dish quick and easy to make. 

Leaving out the chicken would easily make this a delicious and still hearty vegetarian meal!

Creamy Gnocchi Soup With Spinach

3 -4 boneless skinless chicken breasts or thighs, cooked and diced (I baked it for about 40 minutes at 350 degrees)

4 cups fat free chicken stock (I used my home made stock)

2 cups fat free half-and-half

1 garlic clove, minced or pressed

1⁄2 carrot, shredded (Use a vegetable peeler or julianne)

1⁄2 onion, diced

1 cup fresh spinach, chopped

1/2 teaspoon thyme

salt and pepper

16 ounces pre-made potato gnocchi (You can find this in the pasta aisle)

1 tablespoon cornstarch 

Spray a frying pan with non-stick spray. Saute the onion, garlic, carrot over medium heat until onion is translucent.

Mix cornstarch and 2-3 tbsp of half and half in a small bowl until smooth, set aside. Add chicken, chicken stock, half and half, salt and pepper, thyme to frying pan and then stir in cornstarch mixture. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.

Add spinach and cook for another 1-2 minutes until spinach is wilted.