This creamy gnocchi soup recipe is ideal for fall and winter weeknights! Full of 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 comfy. 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 aspect, it’s just about my ideally suited fall dinner.
For those who’ve eaten gnocchi soup earlier than, there’s an excellent probability you had it at Olive Backyard—their rooster gnocchi soup is pretty well-known at this level! I wouldn’t name this recipe a copycat (you gained’t discover any rooster right here, for starters), however if you happen to love the soup at Olive Backyard, I feel you’ll be a fan of this one too. It’s simply as comforting, and because of all of the contemporary elements, it has a fair deeper taste.
Simple and scrumptious, this gnocchi soup recipe has turn into a staple for us this fall. I hope you find it irresistible too!
Retailer-bought vs Do-it-yourself Gnocchi
In case you’re not acquainted, gnocchi are small Italian dumplings made with potatoes, flour, and generally eggs.
You may simply discover gnocchi in most grocery shops as of late. Search for the shelf-stable sort within the pasta aisle or a refrigerated possibility close to the flowery cheese. Each work effectively on this recipe.
You may as well make home made 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. For those who have been to make use of home made 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 sort, so it will disintegrate if you happen to cooked it within the soup.
The best way to Make Gnocchi Soup
You’ll find 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. Cook 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. Cook dinner for quarter-hour, or till the gnocchi is tender.
- Tip: Depart 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 home made 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. Exchange the half-and-half with full-fat canned coconut milk. The soup can 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.
The best way to Retailer Gnocchi Soup
Leftovers hold effectively 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 Strive
For those who love this recipe, strive certainly one 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 several other grinds of pepper and prepare dinner, stirring often, 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, purple pepper flakes, and parsley, if desired.
**We additionally love this soup with ½ tablespoon contemporary thyme and ½ tablespoon chopped contemporary rosemary.