- 3 tablespoon butter, unsalted
- 1 1/4 cups yellow onions, diced small
- 1 cup celery, small diced
- 1 heaping tablespoon garlic, minced
- 1/3 cup plus 2 tablespoon lour
- 2 cups milk *See note
- 2 cups heavy cream *See note
- 3 cups chicken broth
- 1 1/2 cup carrots, shredded
- 3 cups fresh spinach, loosely packed
- 1/4 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1/4 teaspoon nutmeg
- 2 cups chicken, cooked and diced
- 1 pound gnocchi
- 2 teaspoon kosher salt
- 1–2 teaspoon ground black pepper
- 1/2 cup parmesan cheese, grated
- In a large pot over medium heat, melt the butter.
- Add in the onion and celery and cook for about 8-10 minutes or until the onion is translucent and lightly browned around the edges. Be sure to stir occasionally to prevent it from sticking.
- Add the garlic and cook for 1 minute stirring to prevent burning.
- While this is cooking combine the milk and cream in a bowl.
- Sprinkle in the flour and whisk to combine.
- Cook for 1-2 minutes whisking constantly to prevent lumps and to cook the flour.
- Slowly whisk in the milk/cream mixture and simmer until thickened, about 6-10 minutes.
- Whisk in the chicken broth and simmer until thickened again, about 6-8 minutes.
- Add the carrots, spinach, nutmeg, thyme, parsley, 1 teaspoon salt, 1 teaspoon pepper, chicken, and gnocchi and stir to combine.
- Cook for 10 minutes or until the gnocchi is softened and the spinach is wilted.
- Taste and adjust to add the remaining salt and pepper if needed.
You can use 4 cups Half and Half in place of the milk and cream