Two Green Gnocchi

Ingredients:

• 1 Tbsp. Olive Oil
• 1 Small Onion
• Sea Salt & Black Pepper
• 2 Cups (1 can) Reduced Sodium Chicken Broth
• 3 Lbs. Yukon Gold Potatoes (cut into 1/2-inch pieces)
• 1 1/2 Cups Water
• 1 Bunch Swiss Chard (Steams removed, leaves chopped)
• 1 (5 oz.) Bag of Spinach (it can be frozen)
• 2 Tsp. Lemon Juice
• Flour

Directions:

• Heat olive oil in large (needs to be quite large!) soup pot over medium

• Add onion and garlic; season with salt & pepper

• Cook for 2-3 minutes

• Add broth and water

• Simmer for 10 minutes

• Add chard leaves and cook for 5 minutes

• Add spinach and lemon juice

• Puree soup using blender or immersion blender until smooth (make sure you have a high quality blender for this or you could break the blender like I did with my boyfriends! Whoops!)

• Add flour slowly to the "soup" mixture from above till it becomes slightly more doughy

• Then use two spoons and make the gnocchi into as much of  ball as you can (make them whatever size you want to make them, as you can tell from the picture mine were on the larger size)

• Drop it into boiling water and once the float on the top take them out and place them on a paper towel till they dry out!  You will probably need to layer the paper towels and gnocchi until they are dry.