Step 1/6
- 4 oz button mushrooms
- 4 bulbs pearl onions
- 1 tsp butter
- 2 cloves garlic
- 2 cups Spinach or Kale
- Medium Saucepan
- wooden spoon
Sauté mushrooms, onion, spinach, and 1 garlic clove with butter, season with salt and pepper, remove from pan and set aside once cooked
Step 2/6
- 4 oz chicken breasts
- Salt and Pepper
Season chicken and pan fry with the residual butter from the vegetable pan
Step 3/6
- 2 cups Beef Broth
- ¼ cup Milk
- ¼ tsp Ground mustard
- 1 tsp dried marjoram
- ⅛ tsp ground coriander
- 1 tsp Crushed red pepper (optional)
- 1 tbsp soy sauce
Remove chicken and set aside to cool. Add beef broth, milk, herbs and spices, remaining garlic clove, and soy sauce to the pan. Deglaze and bring to a simmer
Step 4/6
Cook gnocchi to package instructions. While gnocchi is cooking, dice chicken into bite sized cubes
Step 5/6
Drain cooked gnocchi and add to prepared broth with the diced chicken and sautéed vegetables. If broth has cooled, bring it back to a simmer.
Step 6/6
Pour into serving bowl and enjoy!