Sort ingredients
bubblez989
QR Code
Listen
Pdf
In a large stockpot, saute the onion, celery, and garlic in the butter and olive oil.
When the onion is clear, add the flour and form a roux.
Stir and cook for a minute.
Add the half and half.
Meanwhile, in another pan, cook the gnocchi.
Add the carrots and chicken to the stockpot with the roux. Stir often.
When it gets thicker, add the chicken broth, gnocchi, spinach, and seasonings.
Cover and simmer for 45 minutes.
Remove from heat and ladle into bowls to serve.
Set the slow cooker to sautee, or use a pan over medium heat and saute the onion, celery, and garlic in the butter and olive oil.
Form the roux as instructed above and add the half and half.
Add the carrots and chicken to the roux and stir.
Finally, add the broth and put in the uncooked gnocchi and spinach. Season.
Cover and heat on low for 4 to 5 hours until the gnocchi is cooked through.
Allow to cool 5 minutes before serving.