3 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
Salt and black pepper
4 garlic cloves, crushed
950ml chicken stock
200-250g leftover cooked chicken, shredded
1 tbsp fresh rosemary leaves, finely chopped
1 x 500g pack of fresh gnocchi
140g baby spinach
- Heat the oil in a casserole dish over a medium heat and cook the onion, carrots and celery for 5-6 minutes until softened. Season with salt and pepper, add the garlic and cook for one minute longer
- Stir in the stock, rosemary and leftover chicken. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the gnocchi, spinach and cream. Cook for 2-3 minutes until the gnocchi is heated through and the spinach has wilted. Serve immediately with some crusty bread.
Per Serving 480kcals, 22.1g fat (7.7g saturated), 44.9g carbs (4.8g sugars), 26.1g protein, 5.4g fibre, 1.358g sodium