Cozy Gnocchi Soup 

As the temperatures drop and the days grow shorter, there’s nothing quite like the comfort of a warm, hearty bowl of soup to soothe the soul. One of the most cherished dishes in my kitchen is gnocchi soup—a blend of pillowy potato dumplings and a savory broth that’s perfect for cozying up on a cold day.

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 yellow onion, chopped

• 6 carrots, chopped

• 4 celery stalks, chopped

• 2 tablespoons salted butter

• 3/4 pound boneless skinless chicken breasts or thighs

• 2-4 cloves garlic, chopped

• 1 tablespoon Italian seasoning (see note)

• 1 teaspoon paprika or smoked paprika

• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

• 1 pinch chili flakes

• 1 pinch each kosher salt and black pepper

• 4-6 cups low sodium vegetable broth

• 1/2 cup chopped sun-dried tomatoes 

• 4-6 cups baby spinach

• 1 1/2 cups whole milk

• 1/2 cup grated parmesan

• 1 pound fresh potato gnocchi (regular or gluten free)

Instructions:

1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.

   2. Stir in the butter, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.

   3. Pull the chicken out and shred using 2 forks. Add back to the soup.

   4. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.

   5. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.

Notes:

Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.