Creamy Chicken & Gnocchi Soup

2 Tbsp olive oil, divided
3 boneless, skinless chicken breasts
1/3 c onion, finely diced
1/3 c celery, finely diced
1/3 c carrots, finely shredded
2 clove garlic, minced
1 c fresh spinach leaves (baby leaves taste better)
4 c chicken broth (homemade)
1/2 tsp parsley flakes
1/2 tsp italian herbs
1 lb gnocchi (check the international or gourmet aisle)
2 c half and half or cream
freshly grated parmesan cheese


Dice chicken. Heat 1 Tbsp olive oil, in a 3-quart Dutch oven over medium heat (I use my enameled cast iron to retain heat). Add chicken pieces and cook until done. Remove from pot and set aside.
2Sauté the onion, celery, garlic, carrots and spinach in the remaining olive oil until the onion is nearly translucent.
3Add back the chicken along with the broth and spices. Cover with the lid and bring to a boil. Slowly add in the gnocchi, making sure they go below the surface of the broth. If you stir, do it gently, so that you don't break up the gnocchi (this is super important if you are using homemade gnochhi).
4Turn down the heat and simmer for about 10 minutes. This is the point where you may want to place your soup bowls (if they are ovenproof) onto a sheet pan. Place pan into the oven and set oven to 200°F to warm the bowls.
5Ladle soup into warmed bowls. You can add freshly grated parmesan to the top or pass a bowl of freshly grated parmesan at the table so your guests can garnish the soup themselves.
6You can try to make the gnocchi yourself, but I'll stick with the convenience of pre-made for now. Here's a reference for homemade Gnocchi - If you are brave enough to try, click this link on how to make gnocchi (http://www.101cookbooks.com/archives/how-to-make-gnocchi-like-an-italian-grandmother-recipe.html)