Put water, evaporated milk, bouillon cubes, chicken, and onions (if using) into a large pot. (I've found no discernible flavor difference between with and without onions. If you like them, use them.)

Bring to a boil

Cover pot and simmer over low heat for 30 minutes

Add frozen spinach and return to a boil. (The smallest size I've found frozen is 8 oz. I just stir the frozen spinach around in the hot liquid until there's as much as I want in there. Then I dip the rest of the frozen lump out, pat it dry, and put it in a freezer bag and refreeze for next time)

After it's boiling again, add gnocchi and continue to cook over medium high heat about 12 minutes

Add both cans of soup and pepper and simmer over low heat until thickened our about 15 minutes

For a little extra goodness stir in some shredded parmesan after the last step, and you can also garnish with some. Mmmm...cheesy goodness....