INGREDIENTS
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4 tablespoons (1/2 stick) unsalted butter
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1 medium onion, diced
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1 large or 2 small carrots, scrubbed or peeled, diced
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1 stalk celery, scrubbed and diced
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1/4 cup all-purpose flour
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4 cups low-sodium chicken stock
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1 pound bone-in, skin-on chicken thighs
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1 pound potato gnocchi (I used mini gnocchi)
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1 cup heavy cream, half and half, or whole milk
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2 cups baby spinach
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salt and pepper, to taste