A warm bowl of creamy gnocchi soup is exactly what I crave when I want something cozy, hearty, and soul-satisfying. This one-pot wonder comes together in just 30 minutes, making it ideal for busy weeknights. With pillowy potato gnocchi, tender vegetables, leafy spinach, and a subtly tangy note from Dijon mustard, every spoonful feels like a hug in a bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra-virgin olive oil
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
2½ cups vegetable broth
1½ cups half-and-half (or full-fat coconut milk for dairy-free)
1 pound store-bought gnocchi
1 tablespoon fresh thyme leaves
1 teaspoon Dijon mustard
4 cups fresh spinach
Red pepper flakes (optional)
Fresh parsley (for garnish, optional)
Directions
I heat olive oil in a large pot or Dutch oven over medium heat.
I add the chopped onion, celery, carrot, salt, and some black pepper. I cook this for 6–8 minutes, stirring occasionally, until the vegetables start to soften.
I stir in the grated garlic and cook for about a minute until fragrant.
I pour in the vegetable broth and half-and-half (or coconut milk if I’m keeping it dairy-free).
I add in the gnocchi, thyme leaves, and Dijon mustard, then gently stir everything to combine.
I bring the soup to a gentle simmer and cook it uncovered for around 15 minutes, just until the gnocchi are tender and the soup thickens slightly.
I stir in the fresh spinach and cook until it wilts.
I taste and adjust the seasoning, then serve it hot, optionally topped with red pepper flakes and fresh parsley.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approx. 375 kcal per serving
Variations
I sometimes swap the half-and-half for full-fat coconut milk to make this soup dairy-free — it adds a subtle sweetness I enjoy.
For a protein boost, I stir in some white beans or shredded rotisserie chicken.
I’ve used kale in place of spinach when that’s what I had on hand, and it worked beautifully.
When I want it extra spicy, I add a pinch more red pepper flakes or even a dash of hot sauce.
To make it gluten-free, I use gluten-free gnocchi, which works just as well.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, stirring frequently. If the soup thickens too much in the fridge, I just add a splash of broth or water to loosen it up. I don’t recommend freezing it, as the texture of the gnocchi can get a bit mushy.
FAQs
Can I make this soup dairy-free?
Yes, I’ve made this with full-fat coconut milk instead of half-and-half, and it turns out creamy and delicious every time.
What type of gnocchi should I use?
I use store-bought potato gnocchi for ease, but homemade gnocchi or gluten-free versions work too. Just be sure they’re not the kind that needs boiling first.
How can I make this soup heartier?
I sometimes stir in white beans or cooked chicken to make it more filling. Crusty bread on the side also turns it into a full meal.
Can I prep this soup ahead of time?
I prefer making it fresh since gnocchi can become too soft if it sits too long. But I do chop all my veggies ahead and keep them in the fridge for a quick assembly.
Will it thicken as it sits?
Yes, the gnocchi release starch and continue to soak up liquid, so the soup thickens over time. I just add a splash of broth when reheating to adjust the consistency.
Conclusion
This creamy gnocchi soup has become one of my favorite go-to meals when I want something quick, comforting, and nourishing. It’s simple to make, endlessly adaptable, and always hits the spot. Whether I’m cozying up on a chilly night or just need a comforting bowl in a hurry, this recipe never disappoints.
Recipe:
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Creamy Gnocchi Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy gnocchi soup is a cozy, one-pot meal made with tender vegetables, pillowy gnocchi, and fresh spinach in a flavorful broth. It comes together in just 30 minutes, making it perfect for busy weeknights.
Ingredients
2 tablespoons extra-virgin olive oil
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
2½ cups vegetable broth
1½ cups half-and-half (or full-fat coconut milk)
1 pound store-bought gnocchi
1 tablespoon fresh thyme leaves
1 teaspoon Dijon mustard
4 cups fresh spinach
Red pepper flakes, optional
Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, celery, carrot, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the grated garlic and cook for about 1 minute until fragrant.
- Pour in the vegetable broth and half-and-half (or coconut milk for dairy-free version).
- Add the gnocchi, thyme leaves, and Dijon mustard. Stir gently to combine.
- Bring the soup to a gentle simmer and cook uncovered for 15 minutes, until the gnocchi are tender and the soup thickens slightly.
- Stir in the fresh spinach and cook until wilted.
- Taste and adjust the seasoning. Serve hot, optionally garnished with red pepper flakes and fresh parsley.
Notes
Use coconut milk instead of half-and-half for a dairy-free version.
Add white beans or shredded chicken for extra protein.
Substitute kale for spinach if preferred.
Use gluten-free gnocchi to make the soup gluten-free.
Add extra red pepper flakes or hot sauce for a spicier version.
Leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of broth if needed.
Not recommended for freezing due to texture changes in gnocchi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
