Ingredients
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1/2 cup unsalted butter
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3/4 cup celery, chopped fine
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3/4 cup onion, chopped fine
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1 1/2 teaspoons garlic, minced
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1/3 cup all-purpose flour
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3/4 cup heavy cream
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3/4 cup milk
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4 cups chicken broth or 4 cups fresh chicken stock
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1 1/2 cups cooked chicken (white meat works best)
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3/4 cup fresh spinach, julienne cut
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16 ounces gnocchi (potato dumpling)
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1/2 teaspoon dried rosemary
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1/4 teaspoon black pepper
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1/4 teaspoon white pepper
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1/2 teaspoon salt
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1/2 cup carrot, grated very fine and chopped
Instructions
- Melt butter in a large heavy saucepan.
- Add onions, celery, carrots, garlic and sauté until soft.
- Add flour mixing well, cook for 3-4 minutes ,stirring frequently.
- Add heavy cream, milk and chicken broth mixing well.
- Cook and stir until mixture thicken and comes to a boil.
- Reduce heat and stir in chicken, spinach, gnocchi and remaining seasonings.
- Adjust seasonings to taste.
- Cook over low heat 8-10 minutes until gnocchi become tender. (you could also place the ingredients in a Crock-Pot and cook on low for 1- 1 ½ hours , this really makes the flavors come together.).
- Serve with Hot garlic bread sticks and enjoy.