Chicken and gnocchi soup

Chicken and gnocchi soup 1) Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes.

Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes.

Stir in frozen peas and chicken and turn off the heat. Season with salt; take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.

Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.