* Creamy Chicken Gnocchi Soup

No... don't run away. I know it's another soup recipe, but it's a good one. Honest.

Actually, it's better than good. I've had trouble not sticking my head in it.

AND... it's surprisingly Weightwatchers Friendly. Well, it surprised me. I honestly thought when I was adding up the propoints on the recipe widget at Weightwatchers, that it would come in at a HUMUNGOUSLY high amount per portion, and that I'd have to eat air whilst everyone else stuffed their faces...

Not so... Happily. There were cries of "OhThankGod!" and a brief, bell-less Morris Dance around the kitchen, before I got stuck in... then I remembered I wasn't actually supposed to be eating it yet. I had to wait until dinner time. Dammit.

I really wouldn't have eaten it if it was OTT on the points front, because I ate and drank enough to sink a small fleet of ships when I went out to lunch with my girlfriends on Saturday. It was only supposed to be lunch, but we were having such a good time that it ended up being all day and most of the night. We were very... very... merry.

I danced too close to the speakers in the pub, and have been deaf in one ear for two days. My feet hurt. My head aches... I feel twice my age and half as sprightly.

But it was SO worth it!

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Serves 4 (easily doubled to serve 8)

Prep Time - 10 minutes
Cooking time - 35 minutes

You will need
A medium to large non stick saucepan with lid

Ingredients
5 sprays fry light
1 stick celery - diced
1 medium carrot - peeled and diced
1/2 onion - diced
1/2 red pepper - deseeded and diced
1/2 small red chilli - deseeded and diced (optional)
1 fat clove garlic - crushed
1 litre chicken stock
250g fresh uncooked gnocchi (half a pack)
1 tbsp cornflour - made to a paste in 2 tbsp water
Large handful of spinach - chopped
150g cooked chicken - chopped (leftovers are ideal)
100ml Elmlea Light Double Cream Alternative
Salt and Pepper for seasoning

Spray the saucepan with fry light and place over a low to medium heat. Add the vegetables, chilli and garlic, stir and pop the lid on. Allow to sweat very gently for about 10 minutes, stirring occasionally, until vegetables are soft. Add the chicken stock, bring to a boil then simmer for 15 minutes with the lid on.

Add the uncooked gnocchi and cook for 3-4 minutes. When the gnocchi rises to the top, add the cornflour paste and stir it in. The soup should thicken slightly. Add the chopped spinach and chicken and cook gently, until completely heated through.

Lastly, stir in the cream, heat through briefly and season with salt and pepper. Serve immediately or allow to cool and pop it in the fridge for later... like I had to!

EAT (or not)

7 propoints per serving (28 if you sit with a ladle and a funnel and just go for it)