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Pumpkin Gnocchi Soup

Warm pumpkin gnocchi soup with tender chicken and wilted spinach, finished with a hint of heat. Just in time for Autumn!

4 servings · 20 min total

    • 16 ounce Pumpkin gnocchi
    • 1 cup shredded chicken
    • 2 cup Chicken stock
    • 1 cup Heavy cream
    • ½ tablespoon Nutmeg
    • Red pepper flakes
    • Salt
    • Pepper
    • 1 cup Spinach

Steps in full

  1. Boil gnocchi until soft. Drain but keep 1 cup starchy water.
  2. Add stock, cream and chicken. Bring to a simmer.
  3. Add nutmeg. Add salt, pepper, and red pepper flakes to taste.
  4. Stir in spinach until wilted.
  5. Serve and enjoy.

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