Recipe: Rib-Sticking Gnocchi Florentine Stew

Here in Ohio, it's still pretty cold out, even though it's mid-March. (Yes, we're still getting used to the weather change after moving here from Virginia.) So on chilly evenings, I love to make hearty, stick-to-the-ribs meals that satisfy my family while helping to warm us up.

Now the problem I usually face is the fact that my weirdo of a husband doesn't like anything with a tomato based sauce. No, scratch that. He doesn't like cooked tomatoes at all. (But he will eat a raw tomato whole...Go figure!)

Recently, I made a chicken gnocchi stew that was out of this world delicious. It reminds me of a dish you would likely find at a higher end, authentic Italian restaurant. It's pretty easy to make, and if you use top quality ingredients, this stew truly tastes gourmet. Everyone in my house loves this stew, picky kids included. It's a meal in itself, but is especially good served with a salad of field greens or a Caprese salad, as well as some crusty bread. Leftovers are amazing, too, since this stew tastes even better the next day!

Want the recipe? Keep reading!

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Ingredients:

• 2 tablespoons high quality extra virgin olive oil 
• 2 tablespoons unsalted butter
  
• 1 Vidalia onion, diced
  
• 6 stalks celery, diced
  
• 6 cloves fresh garlic, minced
  
• 4 carrots, shredded
  
• 2 pounds cooked, cubed chicken breast
  
• 8 cups chicken broth 
• 1/2 teaspoon thyme
• 1/4 teaspoon red pepper flakes
  
• 1/2 cup shaved Asiago cheese. Can use fresh Parmesan as well.
  

• 2 (16 ounce) packages mini potato gnocchi
  
• 2 (6 ounce) bags baby spinach leaves
  
• 2 tablespoons cornstarch
  
• 1/4 cup cold water
  
• 4 cups heavy whipping cream
  
• sea salt and freshly ground black pepper to taste
  
  

Directions:

1. Heat olive oil and butter in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Be sure to stir often so that the veggies don't burn!  Stir in cubed chicken and chicken broth; bring to a simmer.
2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
3. Add thyme and red pepper flakes, and stir the stew well.
   
4. Make a slurry to thicken the stew. Whisk cornstarch into cold water until smooth. Stir slurry and heavy cream into simmering soup. Cook until soup thickens slightly, about 10 minutes. Season to taste with salt and black pepper.
5. Garnish with a generous helping of shaved Asiago or Parmesan.