Ingredients

4 slices thick-cut bacon, chopped (optional)

8 fresh sage leaves

1 yellow onion, chopped

1 cup chopped carrots

1/2 cup chopped celery

2 cloves garlic, chopped

2 tablespoons fresh thyme leaves

Salt and black pepper, to taste

2 tablespoons all-purpose flour

2 tablespoons salted butter

4-6 cups broth

3/4 cup salsa verde

4-6 cups shredded kale or chopped spinach

1 1/2 cups heavy cream or whole milk

1 pound fresh potato gnocchi

1-2 cups shredded rotisserie-style chicken

1/2 cup shredded spicy cheddar

Instructions

Step 1: Cook the chopped bacon in a large Dutch oven over medium heat until crisp, about 5 minutes. In the last minute, add the sage leaves and let them crisp up. Remove the bacon and sage, draining off all but 2 tablespoons of bacon grease if needed.

Step 2: Add the chopped onion, carrots, celery, garlic, thyme, salt, and black pepper to the pot. Cook for about 5 minutes until fragrant and vegetables begin to soften.

Step 3: Stir in the butter and flour, cooking for 1 minute to form a roux. Gradually add 4 cups of broth and bring to a simmer. Cook for 5 minutes until the carrots are tender.

Step 4: Add the kale or spinach, cream or milk, salsa verde, and gnocchi to the pot. Cook for about 2 minutes until the gnocchi float to the top and the greens are wilted.

Step 5: Stir in the shredded chicken and spicy cheddar cheese. If the soup is too thick, add more broth until you reach your desired consistency.

Step 6: Ladle the soup into bowls and top with the crispy bacon and sage leaves. Serve hot, ideally with crusty bread for dipping.

Tips & Variations

For a vegetarian version, omit the bacon and chicken, and use vegetable broth instead of chicken broth.

Swap kale for spinach if you prefer a milder green or softer texture.

Add a pinch of crushed red pepper flakes for extra heat if you like it spicier.

Use smoked cheddar or Monterey Jack for a different flavor profile.

Make sure not to overcook the gnocchi; they’re done when they float to the surface.

FAQs

Can I use frozen gnocchi instead of fresh?

Yes, frozen gnocchi works well in this recipe. Just add a minute or two to the cooking time since they may take slightly longer to cook through.

What can I substitute for salsa verde?

If you don’t have salsa verde, you can substitute with a mix of tomatillo salsa or even a mild green enchilada sauce. Alternatively, add a squeeze of lime juice with some chopped cilantro for a fresh, tangy flavor.