Makes 16
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To serve:

  1. 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
  2. Stir in the stock, rosemary and leftover chicken. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. 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.

Nutrition Facts

Per Serving: 480kcals, 22.1g fat (7.7g saturated), 44.9g carbs (4.8g sugars), 26.1g protein, 5.4g fibre, 1.358g sodium

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