Ingredients
Equipment
Method
Cook aromatics
- Melt the butter in a large pot over medium heat. Sauté the onion for 4 minutes, stirring until softened, then add the garlic and Italian seasoning and cook for 2 minutes.
Build the creamy broth
- Pour in the chicken broth and bring to a simmer, stirring to loosen any browned bits. Stir in the heavy cream until smooth and glossy.
Cook gnocchi
- Add the potato gnocchi to the simmering soup and cook for 3-4 minutes. You’ll know they’re done when the gnocchi float and are cooked through.
Finish the soup
- Stir in the shredded chicken and baby spinach and cook for 2 minutes. The spinach should wilt and the chicken should be heated through.
- Stir in the parmesan and nutmeg, then season with salt and pepper to taste. Remove from heat once the cheese melts and the broth looks evenly creamy.
- Serve immediately, topped with extra parmesan and fresh basil. Ladle into bowls while the gnocchi are tender and the sauce clings to them.
Notes
Pro tip: keep the soup at a gentle simmer after adding the cream so it stays silky. Store leftovers in the refrigerator up to 3 days; reheat on low to medium-low until warmed through, adding a splash of broth or cream if it thickens. Freezing is not recommended because gnocchi can become soft and grainy upon thawing. For a lighter option, use half-and-half in place of heavy cream (texture will be slightly less rich).