This dish is a perfect warmer after coming home from a cold winter walk. This classic cream of chicken soup is wonderfully comforting with little pillows of fried gnocchi to add some substance. Shop bought gnocchi work just as well, but it is so simple and satisfying making your own to go along with your homemade soup.

1. Start by peeling and halving the potatoes for the gnocchi, cook in gently simmering water for 15 minutes or until tender.
2. When cooked, drain and allow them to steam dry in the sieve/colander for a few minutes. Then in a large bowl mash them well with a potato ricer or a masher. Add the rest of the ingredients for the gnocchi and combine. The potato should come together into a neat ball that you will be able to gently knead. If the dough is still tacky or very soft add a little more flour. Season the dough with a little salt and pepper.
3. Allow the dough to cool in the fridge whilst you prepare the rest of the soup.
4. In a saucepan with some oil, begin to sweat the diced onions on a low heat. Finely slice the celery and add to the onions. When both are soft but not gaining any colour add all the pieces of chicken and on a medium heat allow the chicken to start to cook without going brown.
5. When you cannot see any pink edges to the chicken, add the thyme and flour. Stir well so the flour combines with everything. Then add the white wine and turn the heat up high so it reduces by a half. Stir well so the flour does not create lumps.
6. Add in the the chicken stock and bring to a gentle simmer for 15 minutes until the chicken is fully cooked.
7. Meanwhile, on a lightly floured surface form the gnocchi dough into small balls (just a few cm in diameter) and gently squash down so they will cook more easily. Set aside until ready to fry
8. In a small pan on a low heat cook the pancetta until crispy and golden brown.
9. When the chicken is fully cooked, blend all the soup in a blender until smooth and return to the pan. If you want a very smooth texture you can pass the soup through a fine sieve.
10. Heat the soup up and add the single cream until you reach the desired consistency and taste. Season with salt and pepper. Keep on a low heat until ready to serve.
11. Remove the pancetta from the pan and set aside. Keep the pancetta fat in the pan and on a high heat fry off the gnocchi for 2-3 minutes either side. They should be golden brown and crispy on the outside yet still pillowy on the inside.
12. Add the spinach into the warm soup and stir through until it is wilted down.
13. Ladle the soup into bowls when ready to serve. Add 5 or 6 gnocchi per portion.
14. Sprinkle over the pancetta, some grated parmesan and serve straight away.