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Heat the oil in a large soup pot over medium high. Add the chopped red onion and sauté for about five minutes, until you get some nice browning all over. Add the garlic and chopped rosemary, along with a good pinch of salt. Sauté another minute or two, blooming the garlic until wildly fragrant.
Add the chicken stock, juice from one lemon and the shredded rotisserie. Bring to a boil, then reduce the heat to a medium; simmer for ten minutes. Then add the dried gnocchi and cream, another small pinch of salt, and let that simmer about five minutes. The gnocchi barely needs any time to soften. Taste it and see how that is. INSANE? I know. Add a pinch of salt if it needs.
Garnish with extra rosemary and serve with extra lemon wedges and crusty bread!
Serves 4-6.