Gnocchi Soup

3 T butter
2 T olive oil
3/4 C onion, diced
1/2 C carrots, diced
1/2 C celery, diced
4 cloves garlic, minced
Salt
Pepper
1/3 C flour
4 C chicken broth
1 1/2 C half & half
2 C chicken
1 lb potato gnocchi
3 C fresh baby spinach, stems removed
1/2 T dried basil
Parmesan

In a large soup pot heat the butter and oil together over medium heat. Add onion, carrots, celery, and garlic. Season with salt and pepper and cook for 10 minutes, stirring often. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring constantly. Stir in the chicken broth 1 cup at a time, followed by the half & half. Add the chicken. Bring to a simmer and maintain for 20 minutes, stirring often.

Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Remove from heat and stir in basil. Serve topped with Parmesan cheese.

Makes about 6 servings.