from food network kitchens making it easy
2 c. prepared gnocchi
4 c. chicken broth (homemade or low-sodium)
4 cloves garlic, sliced thinly (or pressed)
2 Tbsp. unsalted butter
3 c. cleaned baby spinach leaves
2 c. shredded cooked chicken
Hunk of good Parmesean (asiago would work, too)
Bring a medium saucepan of cold water to boil and salt generously. Add the gnocchi and cook about 3 min. Drain and set aside.
Meanwhile, put 1/4 c. of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer and cook about 1 minute, until the garlic is tender. Add the spinach and let it wilt about 30 seconds. Add the remaining chicken broth and chicken and bring just to a simmer. Stir in the gnocchi and bring to a full boil. Taste and season with salt and pepper.
Ladle the soup into bowls and shower with freshly grated cheese.
My notes: This soup was fantastic, and really easy. I threw a few parm cheese rinds I had in the freezer in the soup when I added the rest of the broth, which made it even better.