My mother-in-law absolutely loves this soup!

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

2. Stir in the minced garlic and cook for another minute until fragrant.

3. Pour in the chicken or vegetable broth and bring to a gentle simmer.

4. Add the heavy cream and stir to combine, allowing the mixture to heat through.

5. Gently add the potato gnocchi to the pot and cook for about 3-5 minutes, or until they float to the top and are tender.

6. Stir in the baby spinach leaves and let them wilt in the hot soup.

7. Season with salt and pepper to taste.

8. Remove from heat and stir in the grated Parmesan cheese until melted and well combined.

9. Serve hot, garnished with chopped fresh parsley or chives.

For a lighter version, you can substitute the heavy cream with half-and-half or milk. If you prefer a vegetarian option, use vegetable broth instead of chicken broth. To add more protein, consider adding cooked chicken or Italian sausage to the soup. For a touch of heat, sprinkle in some red pepper flakes. If you have picky eaters, you can blend the soup before adding the gnocchi to create a smooth base that hides the vegetables.