4 tbsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
4 tbsp. flour
3 cup chicken broth
1 cup dry white wine
1 cup grated fresh Parmesan
2 cup shredded fresh spinach leaves, stems removed
3 - 4 cups roasted chicken, torn into bite-size pieces
1 pkg. gnocchi, cooked as directed on package
Salt and pepper to taste
Heat large Dutch oven for 1 min. over medium heat. Add olive oil and diced onion; sauté until onion softens and is clear. Stir in garlic and cook for 30 seconds – do not brown garlic! Add flour; stir to blend and cook for a couple of minutes, but do not brown flour. Add chicken broth and stir with wire whisk to blend until there are no lumps and mixture is thickened. Add white wine and stir to blend. Once mixture is heated through, add Parmesan cheese and stir until melted. Mixture should be a creamy liquid – if not, add more chicken broth to thin to desired consistency. While liquid mixture is still very hot, add spinach shreds and cook until all spinach is wilted. Stir in chopped chicken and cooked gnocchi and heat through; add salt and pepper to taste and more liquid to thin, if necessary. Serve immediately.
