Gnocchi Soup Recipe
Introduction
This gnocchi soup recipe is the ultimate comfort food, perfect for chilly days or when you need a warm, hearty meal. Tender gnocchi, fresh vegetables, and a creamy broth come together to create a flavorful dish that’s quick and easy to make. Whether served as a starter or a main course, this soup is guaranteed to impress.
Ingredients for Gnocchi Soup Recipe
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups (1.5L) chicken or vegetable broth
- 1 lb (450g) gnocchi (store-bought or homemade)
- 1 cup (240ml) heavy cream
- 2 cups (60g) fresh spinach leaves
- Salt and black pepper, to taste
- Optional: grated Parmesan cheese for garnish
How to Make Gnocchi Soup
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the Broth
Pour in the chicken or vegetable broth and bring it to a gentle boil. Season with salt and black pepper to taste.
3. Cook the Gnocchi
Add the gnocchi to the pot and simmer for 3-4 minutes, or until the gnocchi float to the surface and are tender.
4. Add the Cream and Spinach
Reduce the heat to low and stir in the heavy cream. Add the fresh spinach leaves and let them wilt for 1-2 minutes.
5. Serve
Remove the pot from heat and ladle the soup into bowls. Garnish with grated Parmesan cheese if desired, and serve warm.
Serving Suggestions
Pair this gnocchi soup with crusty bread or a simple side salad for a complete meal. It’s also perfect on its own as a satisfying main course.
Tips for Success
- Use Fresh Gnocchi: Fresh gnocchi gives the best texture, but frozen or shelf-stable gnocchi also work well.
- Customize Your Veggies: Feel free to add zucchini, mushrooms, or peas for extra nutrition and flavor.
- Reheating Tip: Reheat gently over low heat to prevent the cream from curdling.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Variations
- Chicken Gnocchi Soup: Add cooked, shredded chicken for a protein-packed version.
- Vegan Gnocchi Soup: Use coconut cream and vegetable broth, and skip the Parmesan cheese.
- Spicy Gnocchi Soup: Add red pepper flakes or diced jalapeños for a kick of heat.