In a large pot heat butter and oil over medium high heat. Saute onion,
celery and garlic until the onion is soft and translucent. Add flour, and
stir until well mixed. Cook for 1 minute. Add evaporated milk. Meanwhile,
in another pan cook gnocchi according to the package directions. Add
carrots and chicken to the soup pot. Stir often, it should start to
thicken slightly. Add chicken stock, cooked gnocchi, spinach, thyme, salt
and pepper. Cover, and heat for 5 minutes, until heated through.
|