Chicken Gnocchi Soup
1 c. carrots, small dice
1 c. celery, small dice
1 lg. white onion, small dice
2 lg. garlic cloves, minced
Sautee in 3 tbsp. olive oil until onions are translucent. In a separate pot, bring 48 oz. chicken stock to a boil and add 2 pkgs of Gnocchi. I used DeCecco, found in the dried pasta aisle. Cook until they float to the top.
Add 1/3 cup flour to carrot, celery, garlic, and onion mixture to make a roux. Cook for a minute to cook out the raw flour taste, then whisk into the chicken stock and gnocchi. Add 2 cups of cooked chicken
When warmed through, and thickened, add 2 pints of half and half or whole cream.
Serve topped with parmesan cheese.