Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into thin rounds
  • 2 stalks celery, diced
  • 16 oz potato gnocchi
  • 4 cups low-sodium vegetable broth
  • 3 cups fresh baby spinach
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp lemon juice

Instructions:

  1. Heat the butter over medium heat in a large Dutch oven. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the vegetable broth and stir, scraping up any browned bits. Bring the liquid to a gentle boil, then reduce heat to a simmer.
  4. Stir in the potato gnocchi and simmer for 3–5 minutes, or until the gnocchi float to the surface and are tender.
  5. Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese until the broth is creamy and white.
  6. Fold in the baby spinach and stir for 1–2 minutes until the greens are wilted.
  7. Remove from heat and stir in the lemon juice to brighten the flavors.