Ingredients:

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

Instructions:

  1. Place a pot over medium heat and melt the butter until it begins to foam.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring the garlic does not brown.
  4. Pour in the vegetable broth and stir in the thyme, oregano, salt, and pepper.
  5. Increase heat to medium-high and bring the liquid to a gentle boil.
  6. Reduce heat to low and simmer for 10 minutes to allow the vegetable flavors to meld.
  7. Stir in the gnocchi and cook for 3–5 minutes, or until the gnocchi float to the surface.
  8. Lower the heat to medium-low and stir in the heavy cream and Parmesan cheese, stirring constantly until integrated.
  9. Stir in the fresh baby spinach and lemon juice until the spinach is wilted, then serve immediately.