Chicken, Spinach & Gnocchi Soup - cooking recipe

Ingredients

2 cups gnocchi, packaged
4 cups chicken broth, low sodium
4 garlic cloves, thinly sliced
2 tablespoons unsalted butter
1 pinch sugar
3 cups baby spinach leaves, sliced to avoid clumping
2 cups cooked chicken, sliced into strips
fresh ground black pepper
parmesan cheese, shredded, use a high quality cheese
salt, to taste, remember the cheese is salty

Preparation

Bring a medium saucepan of cold water to a boil over high heat, then salt.
Add the gnocchi and cook, stirring occasionally for three minutes; Drain and set aside.
Meanwhile, put l/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat.
Bring it to a simmer, and cook uncovered, until under garlic is tender, about 1 minute.
Add the spinach and let it wilt for about 30 seconds.
Add the remaining 3 l/4 cups chicken broth and the chicken.
Add salt, but be careful because the cheese is salty, and a generous amount of pepper, to taste.
Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.