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.
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.