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
