Step 1

Place a large soup pot over medium heat and melt the butter.  Add onion and celery and cook, stirring frequently for about 5 minutes.  Add garlic and stir until fragrant, about 1 minute.

Step 2

Sprinkle flour into the pan and whisk to coat the vegetables and absorb the butter, about 1 minute.  Gradually whisk in the half-and-half, stirring and simmering over low heat for 5 minutes until thickened.  Gradually add the broth and whisk another 2 minutes.

Step 3

Stir in the diced chicken, carrots, spinach, thyme and parsley, then drop in the gnocchi and continue to cook over low heat, stirring occasionally, for 5 – 8 minutes until gnocchi are cooked and float to the top. Add salt and pepper to taste. Ladle into individual soup bowls and garnish with Parmesan and parsley if desired.

Step 4

Use a potato ricer. Not many recipes require a fancy kitchen gadget, but we do recommend using a ricer for gnocchi to get the best results. If you use a masher or food processer, your dumplings won’t hold together.

Step 5

Don’t peel your potatoes before boiling. This will keep your potatoes from absorbing too much water. Keeping the water at a simmer rather than a rolling boil will also keep your potatoes from becoming too watery.