Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 lb (450g) potato gnocchi
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 2 tbsp (16g) all-purpose flour
  • 4 cups (950ml) vegetable broth
  • 1 cup (240ml) heavy cream
  • 1/2 tsp (3g) dried thyme
  • salt to taste
  • black pepper to taste
  • 3 cups (90g) fresh baby spinach
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Heat the butter in a large pot over medium-high heat. Add the gnocchi in a single layer and sauté until the edges are golden-brown and slightly crisp. Remove the gnocchi and set them aside on a plate.
  2. In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and dried thyme, cooking for 60 seconds.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the vegetable broth while whisking vigorously to ensure no lumps form. Bring the mixture to a gentle simmer for 5 minutes.
  4. Stir in the heavy cream and the seared gnocchi. Let it simmer for another 3–5 minutes until the gnocchi are tender and the broth has thickened.
  5. Remove from heat and stir in the fresh baby spinach, grated Parmesan cheese, and fresh lemon juice. Season with salt and black pepper to taste before serving.