1. In a large stockpot, saute the onion, celery and garlic in the
butter and olive oil. When the onion is clear, add the flour and
form a roux. Stir and cook a minute. Add the half and half .
2. Meanwhile in another pan, cook the gnocchi.
3. Add the carrots and chicken to the stockpot. Stir often and when
it gets thicker.
4. Add the chicken broth, gnocchi, spinach and seasonings. Cover
and heat through.
Originally Submitted
1/22/2013
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You can add this Olive Garden’s Chicken Gnocchi soup recipe to your own private DesktopCookbook.