Ingredients (Serves ~6)

• 3 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, chopped
• 3 celery ribs, chopped
• 1 1/2 cups julienned carrot
• 3/4 teaspoon sea salt
• Freshly ground black pepper
• 3 garlic cloves, grated
• 3 3/4 cups vegetable broth
• 2 1/4 cups full-fat coconut milk (or half and half)
• 1 1/2 pounds store-bought shelf-stable gnocchi
• 2 1/4 teaspoons fresh thyme leaves
• 2 1/4 teaspoons fresh rosemary, chopped
• 1 1/2 teaspoons Dijon mustard
• 6 cups fresh spinach
• Red pepper flakes, for serving (optional)
• Fresh parsley, for serving (optional)

Sauté the Aromatics

Heat the 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion, celery, julienned carrots, 3/4 teaspoon of salt, and several grinds of black pepper.

Cook, stirring occasionally, for ~6-8 minutes, until the vegetables have softened.

Stir in the 3 grated garlic cloves and cook for about 30 seconds, just until fragrant.

Simmer the Gnocchi

Add the 3 3/4 cups of vegetable broth, 2 1/4 cups of coconut milk, the 1 1/2 pounds of gnocchi, the fresh thyme, fresh rosemary, and 1 1/2 teaspoons of Dijon mustard.

Stir everything to combine.

Bring the soup to a simmer, then let it cook, uncovered, for ~15 minutes.

The gnocchi will float to the top and become tender, and the broth will noticeably thicken from the starch the gnocchi releases.

Finish the Soup

Add the 6 cups of fresh spinach to the pot. Stir just until the spinach has wilted down into the soup, which only takes a minute or two.

Taste the soup and season with more salt and pepper if it needs it.

Ladle the soup into bowls. Serve topped with a drizzle of good olive oil, more black pepper, and a pinch of red pepper flakes or fresh parsley if you’re using them.

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Creamy Gnocchi Soup

This is a fast, one-pot meal using store-bought gnocchi that simmer directly in the herb-flecked broth. This method saves a step and the gnocchi’s starch naturally thickens the soup, which gets a sharp, tangy note from a small amount of Dijon mustard.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

Ingredients (Serves ~6)

• ▢ 3 tablespoons extra-virgin olive oil plus more for serving
• ▢ 1 medium yellow onion chopped
• ▢ 3 celery ribs chopped
• ▢ 1 1/2 cups julienned carrot
• ▢ 3/4 teaspoon sea salt
• ▢ Freshly ground black pepper
• ▢ 3 garlic cloves grated
• ▢ 3 3/4 cups vegetable broth
• ▢ 2 1/4 cups full-fat coconut milk or half and half
• ▢ 1 1/2 pounds store-bought shelf-stable gnocchi
• ▢ 2 1/4 teaspoons fresh thyme leaves
• ▢ 2 1/4 teaspoons fresh rosemary chopped
• ▢ 1 1/2 teaspoons Dijon mustard
• ▢ 6 cups fresh spinach
• ▢ Red pepper flakes optional, for serving
• ▢ Fresh parsley optional, for serving

Instructions

• Heat olive oil in large pot over medium heat.
• Sauté onion, celery, carrots, salt, and pepper for 6-8 minutes until softened.
• Add garlic and cook 30 seconds until fragrant.
• Pour in vegetable broth, coconut milk, gnocchi, thyme, rosemary, and mustard.
• Stir and simmer uncovered for 15 minutes until gnocchi is tender and broth thickens.
• Add spinach and stir until wilted, about 1-2 minutes.
• Season with additional salt and pepper to taste.
• Serve with olive oil drizzle, black pepper, optional red pepper flakes, and parsley.

Notes

Use full-fat coconut milk for best texture and flavor.