Ingredients
Scale
- 1 pound gnocchi
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk for lighter version
- 2 cups sharp cheddar cheese, shredded
- 2 cups fresh spinach
- 1 medium onion, diced
- 2 cloves garlic, minced
- Olive oil
- Salt
- Pepper
- Thyme
- Smoked paprika
Instructions
- In a large pot over medium heat, sauté chopped turkey bacon or crispy chickpeas until golden. Remove and set aside.
- In the same pot with the bacon grease (or olive oil), cook the diced onion until translucent. Add minced garlic and sauté until fragrant.
- Stir in flour to create a roux, cooking for 1-2 minutes.
- Gradually whisk in chicken broth and bring to simmer.
- Mix in heavy cream along with thyme and smoked paprika.
- Add gnocchi; cook until they float (3-5 minutes). Stir in cheddar cheese until melted, seasoning with salt and pepper.
- Sauté spinach in olive oil until wilted; add to soup with reserved bacon or chickpeas.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg