Description
This Creamy Gnocchi Soup is an ideal comforting dish for chilly fall and winter evenings. Featuring tender, pillowy gnocchi nestled in a rich, creamy broth with aromatic vegetables and fresh spinach, it’s a quick and satisfying meal that comes together in just 30 minutes.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ medium yellow onion, chopped
- 2 celery ribs, chopped
- 1 cup julienned carrot
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
Broth & Gnocchi
- 2½ cups vegetable broth
- 1½ cups half-and-half
- 1 pound store-bought gnocchi (Delallo brand recommended)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
Add-ins & Garnishes
- 4 cups fresh spinach
- Red pepper flakes, optional
- Fresh parsley, for garnish, optional
Instructions
- Heat and Sauté Vegetables: In a large pot or Dutch oven over medium heat, warm 2 tablespoons of extra-virgin olive oil. Add chopped onion, celery, carrots, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened and aromatic.
- Add Garlic and Liquids: Stir in the grated garlic until fragrant. Pour in the vegetable broth and half-and-half. Mix well to combine.
- Incorporate Gnocchi and Seasonings: Add store-bought gnocchi, fresh thyme leaves, and Dijon mustard to the pot. Stir gently to blend all ingredients evenly.
- Simmer the Soup: Allow the soup to simmer uncovered for 15 minutes, or until the gnocchi are tender and cooked through.
- Add Spinach and Final Touches: Stir in the fresh spinach and cook until wilted. Taste and adjust seasoning if necessary. Serve the soup hot, drizzled with extra olive oil, freshly ground black pepper, optional red pepper flakes, and garnished with fresh parsley if desired.
Notes
- Use store-bought gnocchi for convenience, but fresh homemade gnocchi can be substituted.
- Half-and-half can be replaced with cream or whole milk for a richer or lighter broth.
- Add red pepper flakes sparingly to control heat level according to preference.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently to prevent curdling.
- For a vegan version, substitute half-and-half with coconut cream or cashew cream and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
