This creamy gnocchi soup recipe is ideal for fall and winter weeknights! Crammed with flavorful greens and prepared in half-hour, it is cozy and fast.
Belief me, you need this gnocchi soup recipe in your weeknight rotation. Prepared in simply half-hour, it’s fast and comfortable. The tender, pillowy gnocchi float in a wealthy, creamy broth that’s seasoned with fragrant veggies, aromatic herbs, and a contact of tangy Dijon mustard. Served with a drizzle of olive oil on high and crusty bread on the facet, it’s just about my ultimate fall dinner.
If you happen to’ve eaten gnocchi soup earlier than, there’s likelihood you had it at Olive Backyard—their hen gnocchi soup is pretty well-known at this level! I wouldn’t name this recipe a copycat (you gained’t discover any hen right here, for starters), however in the event you love the soup at Olive Backyard, I feel you’ll be a fan of this one too. It’s simply as comforting, and due to all of the contemporary substances, it has a fair deeper taste.
Straightforward and scrumptious, this gnocchi soup recipe has grow to be a staple for us this fall. I hope you like it too!
Retailer-bought vs Home made Gnocchi
In case you’re not acquainted, gnocchi are small Italian dumplings made with potatoes, flour, and typically eggs.
You possibly can simply discover gnocchi in most grocery shops lately. Search for the shelf-stable form within the pasta aisle or a refrigerated possibility close to the flowery cheese. Each work properly on this recipe.
You may also make selfmade potato gnocchi, although for this recipe, I like to recommend utilizing store-bought. It’s sturdy sufficient to simmer within the soup, thickening the broth because it cooks. If you happen to have been to make use of selfmade gnocchi right here, I’d boil it by itself, then add it to the soup simply earlier than serving. It’s extra delicate than the store-bought form, so it might collapse in the event you cooked it within the soup.
Make Gnocchi Soup
You will discover the whole recipe with measurements beneath, however for now, right here’s a fast overview of the way it goes:
Begin by sautéing the fragrant veggies—onion, carrot, and celery. Prepare dinner till they soften, 6 to eight minutes. Stir within the garlic.
Subsequent, simmer the soup. Add vegetable broth, half-and-half (or full-fat coconut milk for a dairy-free model!), gnocchi, thyme, and mustard to the pot. Prepare dinner for quarter-hour, or till the gnocchi is tender.
- Tip: Go away the pot uncovered whereas the soup simmers. This helps the broth get good and thick!
Add the spinach and stir till wilted.
Lastly, season to style with salt and pepper, and serve! This creamy gnocchi soup pairs completely with crusty bread, dinner rolls, or selfmade biscuits.
Recipe Variations
- Use a mixture of herbs. I name for contemporary thyme right here, however this soup is simply as pretty with a mixture of thyme and rosemary. I additionally love including parsley for garnish!
- Make it dairy-free. Substitute the half-and-half with full-fat canned coconut milk. The soup could have a coconut-y taste, however we don’t thoughts it one bit.
- Change up the greens. Swiss chard and kale are each wonderful substitutes for the spinach.
Retailer Gnocchi Soup
Leftovers preserve properly in an hermetic container within the fridge for as much as 3 days.
Reheat within the microwave or over low warmth on the stovetop. If the soup has thickened within the fridge, add water as wanted to skinny it to your required consistency.
Extra Soup Recipes to Attempt
If you happen to love this recipe, strive one in every of these cozy Italian-inspired soups subsequent:
Creamy Gnocchi Soup
Serves 4
This gnocchi soup recipe is an ideal dinner for fall and winter weeknights! It is fast and comforting. The tender, pillowy gnocchi float in a creamy broth with fragrant veggies.
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Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, celery, carrots, salt, and a number of other grinds of pepper and prepare dinner, stirring sometimes, for six to eight minutes, or till softened.
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Stir within the garlic, then add the broth, half-and-half, gnocchi, thyme, and mustard. Stir to mix, then simmer, uncovered, for quarter-hour, or till the gnocchi is tender.
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Add the spinach and stir till wilted. Season to style and serve topped with a drizzle of olive oil, freshly floor black pepper, crimson pepper flakes, and parsley, if desired.
**We additionally love this soup with ½ tablespoon contemporary thyme and ½ tablespoon chopped contemporary rosemary.
