Creamy Gnocchi Soup

Servings: 4

Ingredients

1) 2 carrots, diced
2) 2 leeks, sliced
3) 280g mushrooms, chopped
4) 4 cloves garlic, crushed
5) 1 tablespoon dried provencal herbs mix, or use a mix of thyme, sage, marjoram and oregano
6) 1 teaspoon dried tarragon
7) 0.5 cup white wine
8) 500g dried gnocchi
9) 3 cups vegetable stock or broth
10) 0.75 cup heavy (double) cream
11) 75g pecorino, parmesan or Italian hard cheese, grated
12) 2 handfuls fresh spinach, chopped
13) 400g pre-cooked chicken
14) Onion Powder
15) Garlic Powder
16) Nutmeg
17) 1 bay leaf

Steps

1) In a medium–large stockpot or Dutch Oven, heat a layer of olive oil or a couple tablespoons of butter over a low heat alongside the bay leaf.
2) Add the carrots and leeks and saute for a few minutes, until they are starting to soften and reduce.
3) Add the mushrooms and continue to saute the veggies until the mushrooms have released all of their liquid and reduced in the size – about another five minutes.
4) Add the dried herbs and garlic and saute for another minute or two, until fragrant.
5) Now add the white wine to the pan and simmer for a couple of minutes.
6) Add the chicken, vegetable stock, cream and gnocchi to the pan. Bring to a simmer, and cook for about 5-10 minutes until the gnocchi is soft.
Note: If using half and half or single cream, don't add it now – save it for the next step. Lighter creams might split if they're added too soon.
7) Stir in the cheese until it's melted through.
8) Finally, add the spinach and simmer until it is wilted.
9) Serve, with additional cheese for topping if you wish.

Notes

1) Switch up the vegetables, onions, zucchini, peas, peppers, and tomatoes would all be great.