4 tablespoons (1/2 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth
Salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground nutmeg (optional)
1 cup finely shredded carrots
2 cup coarsely chopped fresh spinach leaves
1 pound browned sausage (casing removed)
1 (16-ounce) package ready-to-use gnocchi

4 tablespoons (1/2 stick) butter 1 tablespoon extra virgin olive oil 1 cup finely diced onion 2 garlic cloves, minced 1/4 cup all-purpose flour 1 quart half-and-half 2 (14-ounce) cans chicken broth 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley flakes 1/4 teaspoon ground nutmeg (optional) 1 cup finely shredded carrots 2 cup coarsely chopped fresh spinach leaves 1 pound browned sausage (casing removed) 1 (16-ounce) package ready-to-use gnocchi

Melt the butter into the oil in a large saucepan over medium heat. Add the onion,and garlic and cook, stirring occasionally until the onion becomes translucent.

Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again.

Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, sausage, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.