Alfredo Chicken Gnocchi

Alfredo Chicken Gnocchi

1 cup chicken breasts, cooked and diced
 4 tablespoons butter

4 tablespoons flour
 1 quart half and half
 1 14.5 ounce can of chicken broth
 1/2 cup celery, finely diced
 2 minced garlic cloves
 1 cup carrots, finely shredded
 1 cup onion, finely diced
 1 cup fresh spinach, coarsely chopped 
1 tablespoons olive oil
 1/2 teaspoon thyme
 1/2 teaspoon parsley
 Freshly grated Parmesan cheeses i optional
 1 pound potato gnocchi (you can buy this in the gourmet section of many supermarkets)

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.

Garlic and Onion in Butter. We realized too late that we didn't have celery.

Preparing the Gnocchi.

The Cream base with the Garlic and Onion.

Getting ready to enjoy some yummy food.

Our Yummy Food.

Everything looked so good.

This was supposed to be a copy cat recipe of the Gnocchi Soup at Olive Garden. Definitely not the same, but it was so good anyways. It was more like a Chicken Alfredo soup. We really enjoyed it and have tons of leftovers. We will make this again sometime soon.