Ingredients
Equipment
Method
Sauté the aromatics
- Melt butter in a large pot over medium heat until it foams lightly. Add the diced onion and sauté for 4 minutes, stirring, until softened.
- Add the minced garlic and Italian seasoning, then cook for 2 minutes, stirring constantly, until fragrant.
Build the creamy broth
- Pour in the chicken broth and bring it to a simmer over medium-high heat, stirring to release any browned bits. Stir in the heavy cream and keep it at a gentle simmer.
Cook the gnocchi and finish
- Add the potato gnocchi and cook for 3-4 minutes until they float and are cooked through, stirring occasionally.
- Stir in the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts.
- Add the grated parmesan and nutmeg, then stir until the soup turns creamy and smooth. Season with salt and pepper to taste.
- Serve hot, topped with extra parmesan and fresh basil.
Notes
Pro tip: Keep the broth at a gentle simmer after adding the cream to prevent it from separating. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freezing isn’t recommended because the cream can change texture. For a lighter option, use half-and-half instead of heavy cream and reduce the parmesan slightly.