Olive Garden Gnocchi Soup

Ingredients:

1 cup chicken breasts, cooked and diced (I used the chopped rotisserie chicken from Trader Joe's)
5 cups chicken broth
1 pint heavy whipping cream
1 garlic clove, minced
1/2 cup onion, finely diced (As to the garlic and onion, I bought the already diced onion, shallot, garlic combo from Trader Joe's)
2 stalks celery
1/2 cup carrots, finely shredded
1 cup fresh spinach, chopped
1 tsp thyme
1 TBSP extra virgin olive oil
1 pound potato gnocchi (dry)
salt and pepper to taste
freshly grated parmesan cheese

Directions:
Saute the onion, celery, garlic spinach, carrots and a pinch of salt and pepper in the olive oil until the onion is nearly translucent.  Add the chicken, chicken broth, spices and more salt and pepper, to taste.  Bring to a boil.  Slowly add the gnocchi into the boiling broth.  Turn down the heat and let simmer for about 10 minutes.

Add the cream.  Slowly allow the mixture to come to a near boil and turn it off.

I served this with wheat bread, toasted, with cream cheese, fresh fruit (I used plums and ground cherries) and honey.  Yum!