This Chicken Gnocchi Soup is Paleo and dairy free version of the Olive Garden's chicken gnocchi soup.
In a stock pot, add the ghee over medium heat. Once melted add the onion, celery, minced garlic, a couple pinches of kosher salt and a pinch of ground black pepper.
Saute for about 4-5 minutes or until onions are translucent and it becomes fragrant.
Add the cassava flour and 1 packet of Bare Bones Broth Instant Beverage Mix - Chicken to the veggies. Mix until everything is well coated and you can no longer see the flour.
Next stir in the almond milk and Bare Bones Broth Chicken Broth.
When the soup comes to a boil, add in the fresh thyme, shredded carrots, gnocchi, and shredded carrot.
Lower the heat down and simmer for 10-15 minutes stirring occasionally or until the gnocchi is cooked through and soup has thickened.
Turn the heat off, add the spinach in and stir until the spinach is well combined.
Taste the soup to see if you need additional kosher salt and ground black pepper.