Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 2 medium (60g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1/2 tsp (1g) red pepper flakes
  • 1/2 tsp (1g) mustard powder
  • 1 lb (450g) boneless skinless chicken breast, cubed into 1/2 inch pieces
  • 4 cups (960ml) low-sodium chicken broth
  • 1/4 cup (40g) sun-dried tomatoes in oil, chopped
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 package (16 oz / 450g) potato gnocchi
  • 1 cup (240ml) heavy cream
  • 2 cups (60g) fresh baby spinach
  • 1/2 cup (50g) freshly grated Parmesan cheese

Instructions:

  1. Heat the butter in a 5-quart Dutch oven or large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 minutes until onions are translucent.
  2. Stir in the minced garlic, red pepper flakes, and mustard powder; cook for 1 minute until fragrant.
  3. Add the cubed chicken breast and brown for 3–4 minutes.
  4. Pour in the chicken broth and add the chopped sun-dried tomatoes, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Stir in the gnocchi and cook for 3–5 minutes, or until they float to the surface.
  6. Lower the heat to medium-low and stir in the heavy cream and baby spinach. Cook for 1–2 minutes until spinach has wilted.
  7. Stir in the Parmesan cheese until melted and the broth is velvety.