Description
Creamy gnocchi soup is a cozy Italian-inspired comfort food that comes together in under 40 minutes. Pillowy potato gnocchi simmer in a velvety broth with carrots, celery, spinach, and herbs, finished with cream and Parmesan. Hearty yet light, this soup is perfect for chilly nights or busy weeknight dinners.
Ingredients
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2 tbsp unsalted butter (28 g)
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1 tbsp olive oil (15 ml)
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1 medium yellow onion, diced (150 g)
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2 medium carrots, diced (120 g)
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2 celery stalks, diced (100 g)
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3 garlic cloves, minced
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1 tsp dried thyme (1 g)
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1 tsp dried basil (1 g)
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½ tsp crushed red pepper flakes (optional)
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¼ cup all-purpose flour (30 g)
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4 cups chicken or vegetable broth (960 ml)
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1 cup half-and-half or heavy cream (240 ml)
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1 lb potato gnocchi (450 g)
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3 cups fresh baby spinach (90 g)
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1 cup cooked shredded chicken (optional, 140 g)
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Salt and black pepper, to taste
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½ cup grated Parmesan cheese (50 g)
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Fresh parsley, for garnish
Instructions
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In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
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Stir in garlic, thyme, basil, and red pepper flakes (if using). Cook 1 minute until fragrant.
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Sprinkle flour over the vegetables and stir well. Gradually whisk in broth to avoid lumps. Bring to a gentle simmer.
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Reduce the heat, stir in cream, then add gnocchi. Cook 4–5 minutes until they float.
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Stir in spinach and optional chicken. Cook until spinach wilts.
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Season with salt and pepper, remove from heat, and stir in Parmesan. Garnish with parsley and serve warm.
Notes
Don’t overcook gnocchi; remove from heat once they float.
For a lighter version, use half-and-half; for richer, use heavy cream.
Store-bought gnocchi works perfectly.
Hold off on adding spinach if making ahead; stir it in fresh when reheating.
Vegetarian option: use vegetable broth and omit chicken.
Dairy-free option: substitute coconut milk and skip Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Soup
- Method: Stovetop
- Cuisine: Italian-American