Ingredients
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6 slices bacon, chopped
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1 small onion, diced
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2 cloves garlic, minced
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4 cups chicken broth
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2 cups half-and-half (or heavy cream for richer flavor)
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1 (16 oz) package potato gnocchi
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2 cups shredded cheddar cheese
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1 cup shredded carrots
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1 cup baby spinach (optional)
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2 tbsp flour
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2 tbsp butter
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Salt & pepper, to taste
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Chives or green onions, for garnish
Instructions
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In a large pot, cook bacon until crispy. Remove and set aside, leaving about 1 tbsp bacon grease in the pot.
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Add butter, onion, and garlic. Sauté until softened.
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Whisk in flour and cook for 1 minute to make a roux.
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Slowly pour in chicken broth and half-and-half, whisking until smooth.
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Stir in carrots and bring to a simmer.
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Add gnocchi and cook until they float, about 3–4 minutes.
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Reduce heat, then stir in cheddar cheese until melted and creamy.
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Add spinach (if using), then season with salt and pepper.
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Stir bacon back in, reserving a little for topping.
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Garnish with extra cheddar, bacon, and chives. Serve hot and cozy!