From the kitchen of Stephanie Knewasser.  I make this using
Homemade Potato Gnocchi, but you can use purchased
gnocchi.  The original recipe used rotisserie chicken.  I
haven't tried that, but have used chicken that was pan
cooked in Italian dressing as well as bone-in chicken cooked
to make broth.  Any seasoned cooked chicken will do.
In a large pot, over med heat, melt:
3 Tbsp butter
Add:
3/4 c onion, chopped
3/4 c carrots, sliced
3/4 c celery, chopped
3-4 cloves garlic, minced
Cook 8 minutes, stirring occasionally.  Careful not to brown.
Turn off heat.  Stir in:
3 Tbsp flour
Add:
1 1/2 c seasoned cooked chicken
4 c water
4 tsp chicken bullion
Turn heat back on.  Bring soup to a boil.  Add:
1/2 batch potato gnocchi
Cook 3-4 minutes, or until they float.
Add:
1 1/2 c baby spinach, chopped (fresh, not frozen)
1 1/2 c half -n- half
1 tsp thyme
1 Tbsp sugar
2 Tbsp Romano cheese
1/4 tsp paprika
1/2 tsp nutmeg
salt & pepper
Bring to a boil, stirring occasionally.
Cook until it thickens.
Add another Tbsp of flour if you want it thicker.
Optional:
Serve with a small
sprinkle of nutmeg on top.
"Happy marriages begin when we marry the ones we love.  
They blossom when we love the ones we marry."
Gnocchi Soup
Gnocchi Soup.  Add homemade bread & a salad for a nice
meal.  
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