1-1/2lbs.chicken thighsboneless, skinless, cut into 1" pieces
3/4tsp.kosher salt
1/2tsp.black pepperground
1lb.gnocchidried
5oz.spinachfresh
1cuphalf-and-half
red pepper flakesoptional, to taste
chivesfresh, finely chopped, for garnish
Instructions
In a Dutch oven heat olive oil over medium heat. Add onion, carrot, and celery. Cook until softened, about 10 minutes, stirring occasionally. Add minced garlic and cook 1 minute, stirring frequently.
Add flour, cook about 1 minute, stirring constantly, until vegetables are evenly coated. Slowly stir in the chicken broth; bring to a boil and reduce heat to simmer on medium heat.
Add chicken, salt and pepper; return to simmer. Reduce heat and continue to simmer just until the chicken is cooked, about 5 minutes.
Add the gnocchi, stir in; cover Dutch oven and cook about 5 minutes until the gnocchi are tender, stirring occasionally.
Stir in the spinach and half-and-half; cook about 2-3 minutes until spinach is tender, stirring occasionally. Remove from heat. Adjust seasonings to taste. Garnish with minced fresh chives.