Chicken and Gnocchi soup

* 1 tablespoon butter or margarine
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi


In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.

Gnocchi With Spinach and Ricotta

• 1 (1-pound) package potato gnocchi
• 1 cup fat-free half-and-half
• 1 teaspoon flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• 1 (10-ounce) bag prewashed baby spinach leaves
• ½ cup nonfat ricotta cheese
• 1 cup shredded part skim mozzarella cheese

1. Preheat the broiler and move top oven rack 4 to 6 inches from heat.
2. In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.
3. Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently.
4. Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.
5. Remove from heat, then add gnocchi, stirring to mix well.
6. Spoon ricotta over gnocchi in five large dollops and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.

Courtesy ParentsConnect.com