Creamy Chicken Gnocchi Delight A comforting and flavorful soup that combines tender chicken, pillowy gnocchi, and fresh vegetables in a rich, creamy broth. Ingredients 6 cups chicken stock or broth 1 pound yellow potatoes, peeled and diced into half inch pieces 1 cup leeks, divided (whites only, cleaned of sand and diced small) 1/2 cup diced celery, divided 3/4 cup fresh carrots peeled, shredded and divided (shredded on large holes of a box grater) 1 bay leaf 2 tablespoons butter 2 tablespoons extra virgin olive oil 2 teaspoons fresh garlic, minced fine 1 teaspoon dry thyme 1 teaspoon sea salt 1/2 teaspoon white pepper 1 pound fresh gnocchi 1 pound cooked diced chicken meat 2 cups half and half cream Pinch of freshly grated nutmeg 1 cup chopped fresh baby spinach, divided (one cup measured after chopping) Instructions In a medium soup pot, place the chicken stock, diced potatoes, half of the chopped leeks, half of the chopped celery, a quarter cup of the shredded carrots, and the bay leaf. Bring to a boil, then reduce to a fast simmer and cook until the potatoes are tender, about 15 minutes. While the potatoes are cooking, heat the butter and olive oil in a medium sauté pan over medium heat. Add the remaining leeks, celery, garlic, thyme, salt, and pepper, and sauté for three minutes. Stir in the remaining shredded carrots and remove from heat. Bring a saucepan of salted water to a boil. Once boiling, add the fresh gnocchi and cook for three minutes. Set aside but do not discard the water. Once the potatoes are tender, remove and discard the bay leaf, then puree the mixture with an immersion blender or regular blender until smooth. Stir in the contents of the sauté pan into the soup. Using a slotted spoon, remove the gnocchi and add them to the pot, leaving the gnocchi water in the pan for possible use later to thin the soup. Simmer the soup over medium heat until the gnocchi are tender. Add the half and half cream and cooked chicken, stirring to combine. Sprinkle in the grated nutmeg and taste, adjusting with additional salt and pepper if needed. Incorporate half of the chopped spinach, reserving the rest for garnishing. If a thinner soup is desired, ladle in some of the gnocchi water or additional half and half cream. Taste again and adjust seasoning if necessary. Serve the soup in bowls, topped with the remaining chopped fresh spinach.
