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Creamy Gnocchi Soup

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A rich, cozy soup featuring tender potato gnocchi in a creamy, herb-infused broth with vegetables. Perfect for weeknight dinners or chilly evenings.

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon Italian seasoning (or 1/2 tsp each thyme and oregano)
  • 1 pound potato gnocchi
  • 1 cup heavy cream or plant-based cream
  • 2 cups fresh spinach or kale
  • 1/2 cup grated Parmesan cheese (optional)
  • Salt and black pepper, to taste

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
  3. Stir in garlic and cook for another 1 minute until fragrant.
  4. Pour in broth and add Italian seasoning; bring to a gentle boil.
  5. Add gnocchi and cook according to package directions, usually 2–4 minutes, until they float and are tender.
  6. Stir in cream and reduce heat to a low simmer; cook for 3–5 more minutes until slightly thickened.
  7. Add spinach or kale and cook just until wilted, 1–2 minutes.
  8. Optional: Stir in Parmesan cheese until melted.
  9. Season with salt and pepper to taste, then serve hot.

Notes

Use gluten-free gnocchi for a gluten-free version.For a dairy-free soup, use plant-based cream and skip or substitute the Parmesan.Add cooked chicken, sausage, or chickpeas for added protein.If the soup thickens too much after storing, add broth or milk while reheating.Best enjoyed fresh but can be refrigerated for up to 3–4 days.

Nutrition

Find it online: https://cookibly.com/creamy-gnocchi-soup/