Ingredients

• 2 cups gnocchi, packaged
• 4 cups chicken broth, low sodium
• 4 garlic cloves, thinly sliced
• 2 tablespoons unsalted butter
• 1 pinch sugar
• 3 cups baby spinach leaves, sliced to avoid clumping
• 2 cups cooked chicken, sliced into strips
• fresh ground black pepper
• parmesan cheese, shredded, use a high quality cheese
• salt, to taste, remember the cheese is salty

Instructions

1. Bring a medium saucepan of cold water to a boil over high heat, then salt.

2. Add the gnocchi and cook, stirring occasionally for three minutes; Drain and set aside.

3. Meanwhile, put l/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat.

4. Bring it to a simmer, and cook uncovered, until under garlic is tender, about 1 minute.

5. Add the spinach and let it wilt for about 30 seconds.

6. Add the remaining 3 l/4 cups chicken broth and the chicken.

7. Add salt, but be careful because the cheese is salty, and a generous amount of pepper, to taste.

8. Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.