I always get excited at the prospect of a copy-cat recipe. Immediately, I conjure up the taste in my mouth and expect it to be just.like.the.original. And then I tweak it, change it ever so slightly, and consequently am disappointed it’s not like what I expected. That’s what happened with this recipe. This is a personal reminder that sometimes I should just stick with the original, and by original I mean ordering it from the restaurant. But that’s what cooking is all about – trials and tribulations.
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 garlic cloves, minced
- 1 tsp. fresh thyme
- 1/4 cup all-purpose flour
- 1 32oz. carton of chicken broth
- 2 cups half and half
- 3 cups chicken, chopped or shredded
- 1 pound gnocchi, prepared according to package instructions
- 2-3 cups baby spinach, roughly chopped
In a large stock pot, melt the butter with the olive oil over medium heat. Add in the celery, onions, garlic, carrots, and thyme and cook until softened, about 5-10 minutes. Season with S&P.
Stir in the flour and cook for a couple of minutes. Slowly whisk in the chicken broth, followed by the half & half. Stir in the chicken. Bring to a simmer and cook for 20 minutes. Add in the prepared gnocchi and spinach. Cook until spinach has wilted. Season with additional S&P, per taste.