Ingredients
Equipment
Method
Sauté aromatics
- Heat a Dutch oven over medium heat and sauté the diced onion and minced garlic until softened, about 4–6 minutes, stirring occasionally as they turn translucent and fragrant.
Build the broth base
- Pour in the chicken broth and bring it to a simmer, about 3–5 minutes, until you see steady small bubbles across the surface.
Cook the gnocchi and chicken
- Add the potato gnocchi and cook according to package directions, about 3–4 minutes, stirring gently once so the gnocchi float and start to look tender and pillowy.
- Stir in the shredded chicken and heavy cream, then keep the soup at a gentle simmer for 2–3 minutes, until the broth turns creamy and the chicken is heated through.
Finish with spinach and Parmesan
- Add the baby spinach and cook until wilted, about 1–2 minutes, until the leaves turn bright green and collapse into the soup.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste, about 30–60 seconds, until the cheese melts and the soup looks smooth and lightly thickened.
Notes
Pro tip: keep the heat at a gentle simmer after adding the gnocchi so they stay pillowy and intact—stir only once at the start. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream if needed. Freezing isn’t ideal because cream-based soups and gnocchi can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar creamy feel.