02/06/2026
2 T. Olive oil
1 Large onion
3 Large carrots, peeled and chopped (about 1 1/2 c.)
2 Celery stalks, chopped
4 Garlic cloves, chopped
1/4 c. All-purpose flour
6 c. Chicken broth
1 1/2 lbs. Boneless, skinless chicken thighs, cut into 1-inch pieces
1 t. Chopped, fresh thyme
1/2 t. Kosher salt
1/2 t. Black pepper
1 lb. Dried gnocchi
1 (5 oz.) Container baby spinach, roughly chopped
1 c. Half-and-half
Directions:
Heat oil over medium heat in a Dutch oven. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, 10 to 12 minutes, adding the garlic at the last minute.
Add the flour and cook, stirring constantly, until evenly combined and vegetables are well-coated, about 1 minute. Gradually stir in the chicken broth, and bring to a simmer. Add the chicken, thyme, salt, and pepper, and return to a simmer over medium. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 5 minutes.
Stir in the gnocchi and cook, covered, stirring occasionally, until tender and fluffy, 4 to 5 minutes. Stir in the spinach and half-and-half. Cook, stirring occasionally, until well combined and spinach is tender, 1 to 2 minutes. Remove from heat. Season to taste with salt and pepper.
Enjoy the game!
