4 T Butter
1 T Olive Oil
1 C diced Onion
1-2 C sliced or shredded Carrots
2 Cloves of pressed Garlic
1/4 C Flour
1 Quart Heavy Cream (or Half & Half, Milk - choose your fat level)
28-32 oz Chicken Broth (or Bouillon and Water)
1 T dry Chicken Bouillon Crystals (optional - or Salt to taste)
1 T fresh Thyme (or 1 t dried Thyme)
1/4 C fresh Parsley (or 2 T dried Parsley)
1/2 C diced Celery (or 1 T Celery Seed)
2 C roughly chopped Spinach
1-2 C diced Cooked Chicken (rotisserie works great)
1 16 oz pkg Potato Gnocchi
Dash or two of Tobasco (to taste)
Salt and Pepper to taste
In large pot add butter and olive oil. Saute onion, celery, carrots, and garlic until onion is tender. Add flour to create a roux and cook an additional minute. Add the cream, chicken broth, bouillon, parsley, thyme, tobasco, spinach and chicken. Whisk and continue stirring until it starts to thicken. Add gnocchi and cook approximately 5 minutes until gnocchi is done.
(This is a combination of MANY internet searches, MANY visits to Olive Garden... It is ALWAYS delicious. My version is probably almost perfect!) ;)
