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This rich, comforting soup features pillowy gnocchi cooked in a creamy chicken broth, then finished with a stir-in of hearty spinach and served with a sprinkle of crispy onions.
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Remove the spreadable butter from the refrigerator to soften. Wash and dry the spinach. In a large measuring cup or bowl, combine the broth, cream, and 1/2 cup of water.
In a medium pot, heat the softened butter and mirepoix on medium-high until the butter is melted. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the flour. Cook, whisking constantly, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste immediately).
Slowly whisk in about 1/4 of the cream-broth mixture until smooth. Working in batches, continue to slowly add the remaining cream-broth mixture, constantly whisking out any clumps, until thoroughly combined and smooth. Heat to boiling on high. Once boiling, add the gnocchi and vinegar. Stir to combine. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi are tender and float to the top of the pot.
Working in batches if necessary, add the spinach to the pot; stir until wilted and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup garnished with the crispy onions. Enjoy!
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