Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups chicken broth
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 package (16 oz) potato gnocchi
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Heat the butter over medium heat in your large pot. Add the diced onion and cook 4-5 mins until translucent and soft.
  2. Stir in the minced garlic and tomato paste. Cook 2 mins until the paste turns a deep brick red. Note: Don't let the garlic burn, or it will taste bitter.
  3. Pour in the chicken broth and crushed tomatoes. Stir in the oregano and red pepper flakes.
  4. Bring the liquid to a gentle boil, then lower the heat. Simmer uncovered 10 mins until the flavors meld.
  5. Stir in the potato gnocchi. Cook 3-5 mins until the gnocchi float to the surface.
  6. Turn the heat to low. Stir in the heavy cream and baby spinach.
  7. Cook 1-2 mins until the spinach has wilted.
  8. Remove the pot from the heat and stir in the torn fresh basil.