Ingredients:

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 16 oz potato gnocchi
  • 3 cups fresh baby spinach, roughly chopped
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup half-and-half
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 tsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil and butter over medium heat in a Dutch oven or heavy-bottomed pot until the butter is melted and bubbling.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  4. Pour in the broth and add the bay leaf. Increase heat to bring the liquid to a gentle boil.
  5. Carefully stir in the gnocchi. Reduce heat to medium-low and simmer uncovered for 4–5 minutes until the gnocchi float to the surface.
  6. Stir in the chopped baby spinach and fold in gently until the leaves are wilted (about 1–2 minutes).
  7. Lower the heat to low and stir in the half-and-half and Parmesan cheese. Remove from heat immediately after the cheese melts to prevent dairy separation.
  8. Stir in the lemon juice and season with salt and pepper. Discard the bay leaf before serving.