Marry Me Gnocchi Soup by Jujumaoo

Ingredients

• 2 chicken breast fillets
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp Old Bay seasoning
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 white onions, diced
• 12–15 garlic cloves, sliced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 tbsp tomato paste
• 4–8 sundried tomatoes, minced
• 4 cups chicken stock (or as needed)
• 1 pack (500g) gnocchi
• 1 cup heavy cream
• Parmesan cheese, grated, to taste
• 1/2 cup cheddar cheese, shredded
• 1 bunch spinach, chopped
• Fresh parsley, for topping
• Splash of heavy cream, for topping

Instructions

1. Preheat oven to 180°C (350°F). Coat chicken breasts with Italian seasoning, garlic powder, Old Bay, paprika, olive oil, salt, and pepper. Place on a baking tray and roast for 25–35 minutes until cooked through and juices run clear. Rest briefly, then slice into small chunks.
2. In a large pot over medium heat, sauté diced onions, sliced garlic, carrot, and celery in a drizzle of olive oil for 6–8 minutes until softened.
3. Add tomato paste and stir into the vegetables, cooking for 1–2 minutes until it darkens slightly and coats everything.
4. Add the minced sundried tomatoes and pour in enough chicken stock to cover generously (about 4 cups). Bring to a simmer and cook for 5 minutes.
5. Add the gnocchi, heavy cream, and roasted chicken chunks. Simmer for 2–5 minutes until the gnocchi are cooked through and float to the surface.
6. Stir in Parmesan and cheddar cheese until melted and the broth is creamy. Add chopped spinach and stir until just wilted, about 1 minute. Season with pepper and salt to taste.
7. Ladle into bowls, drizzle with a splash of heavy cream, and garnish with fresh parsley. Serve immediately.