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. ---------------------------------------------------------------------------
Nutrition
Ingredients
