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In large stockpot or Dutch oven over medium melt butter, add celery, carrots and onion. Cook until onion is soft and translucent, about 5 minutes. Add thyme, oregano, marjoram and nutmeg and cook for 1 minute. Add chicken broth and bring to a boil. Lower to a simmer and cook until carrots and celery are soft, about 15 minutes. Turn heat up to medium and add gnocchi. Cook until they begin to float, approximately 2-4 minutes. Turn to simmer and stir in half-and-half, spinach, and chicken. Cook until spinach wilts, no more than 2 minutes. Salt and pepper to taste.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ridged paddle for rolling gnocchi — creates sauce-catching grooves
Professional-grade blender — silky purees, hot soups, nut butters
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Powerful blender with presets — smoothies, green juice, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ridged paddle for rolling gnocchi — creates sauce-catching grooves
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups