Creamy Gnocchi Soup
Serves 4
This gnocchi soup recipe is a perfect dinner for fall and winter weeknights! It's quick and comforting. The tender, pillowy gnocchi float in a creamy broth with aromatic veggies.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ medium yellow onion, chopped
- 2 celery ribs, chopped
- 1 cup julienned carrot
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 garlic cloves, grated
- 2½ cups vegetable broth
- 1½ cups half-and-half*
- 1 pound store-bought gnocchi, I like the Delallo brand
- 1 tablespoon fresh thyme leaves**
- 1 teaspoon Dijon mustard
- 4 cups fresh spinach
- Red pepper flakes, optional
- Fresh parsley, for garnish, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 6 to 8 minutes, or until softened.
- Stir in the garlic, then add the broth, half-and-half, gnocchi, thyme, and mustard. Stir to combine, then simmer, uncovered, for 15 minutes, or until the gnocchi is tender.
- Add the spinach and stir until wilted. Season to taste and serve topped with a drizzle of olive oil, freshly ground black pepper, red pepper flakes, and parsley, if desired.
Notes
*To make this soup dairy-free, replace the half-and-half with full-fat canned coconut milk. It will have a bit of a coconut-y flavor, but we still love it!
**We also love this soup with ½ tablespoon fresh thyme and ½ tablespoon chopped fresh rosemary.