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jillianchandler
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In a Dutch oven, melt ¼ cup butter. Add onion, carrot, celery and garlic, plus a pinch of salt. Stir occasionally for 8 minutes until vegetables soften but still have a bite.
While vegetables are cooking, bring the chicken stock up to a simmer in a separate pot.
Add flour to the vegetables and stir well for 1 minute. Gradually pour in the simmering stock, whisking constantly. The mixture will begin to thicken. Keep whisking for about 5 minutes.
Add the chicken and gnocchi and cook for another 5 minutes, continuing to stir.
Reduce heat to medium-low. Add cream, spinach and thyme, and mix well.
Taste for seasoning and add salt and pepper as needed. Served garnished with pepper and chives and enjoy!