Ingredients:

  • 1 tbsp (14g) Unsalted Butter
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 1 cup (150g) Yellow Onion, finely diced
  • 2 medium (100g) Carrots, diced small
  • 2 stalks (80g) Celery, thinly sliced
  • 4 cloves Garlic, minced
  • 4 cups (950ml) Vegetable Broth
  • 16 oz (450g) Potato Gnocchi
  • 4 oz (115g) Full-fat Cream Cheese, softened and cubed
  • 0.5 cup (120ml) Half-and-half
  • 1 cup (50g) Freshly Grated Parmesan Cheese
  • 5 oz (140g) Fresh Baby Spinach, roughly chopped
  • 0.5 tsp Red Pepper Flakes
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Instructions:

  1. Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and onions are translucent.
  3. Add the minced garlic and red pepper flakes. Stir for 1 minute until aromatic and nutty.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  5. Add the potato gnocchi to the simmering broth. Cook for 3 to 5 minutes until the gnocchi float to the surface.
  6. Reduce heat to low. Whisk in the softened cream cheese and half-and-half until the broth is smooth and emulsified.
  7. Stir in the grated Parmesan cheese and chopped baby spinach. Continue stirring until the cheese has melted and the spinach has wilted into the broth.
  8. Season with salt and cracked black pepper to taste. Serve immediately until the spinach is bright green and the aroma fills the room.