Can I add protein to this gnocchi soup?

Yes. Shredded rotisserie chicken or sliced cooked Italian sausage both work well. Stir them in during Step 6 when you add the cream and spinach so they heat through without overcooking.

Why did my gnocchi turn mushy?

They cooked too long. Remove the soup from heat as soon as the gnocchi float to the surface, which happens at the 3 to 5 minute mark. They will continue to soften slightly as the soup sits, so pulling them early is the right move.

Can I make this gnocchi soup vegetarian?

Easily. Swap the chicken broth for a good quality vegetable broth. The soup will still be rich and full of flavor without any other changes needed.

Easy Creamy Gnocchi Soup - The Best One-Pot Comfort Dinner

Name: Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American-Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1 (16 ounce) package potato gnocchi; 2 cups fresh spinach; 1 teaspoon dried Italian seasoning; Salt and freshly ground black pepper to taste; 1/4 cup grated Parmesan cheese; Fresh basil or parsley for garnish

Gnocchi Soup

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A hearty and comforting gnocchi soup with soft potato gnocchi in a rich, creamy broth with vegetables and herbs. One-pot meal ready in just 30 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American-Italian

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream
1 (16 ounce) package potato gnocchi
2 cups fresh spinach
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish

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Instructions

Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant, stirring constantly.
Sprinkle the flour over the vegetables and stir constantly for about 1 minute to form a roux.
Gradually whisk in the broth, ensuring there are no lumps. Bring to a gentle simmer over medium heat, about 3-4 minutes.
Add the gnocchi and Italian seasoning. Simmer for 3-5 minutes, or until the gnocchi float to the surface. Do not overcook.
Stir in the heavy cream and spinach. Cook for 2-3 minutes until the spinach wilts and turns deep green.
Season with salt and pepper to taste. Ladle into bowls and top with Parmesan cheese and fresh herbs. Serve immediately.

Notes

Do not overcook the gnocchi – remove from heat as soon as they float to the surface.
The soup thickens as it sits. Stir in a splash of broth or cream when reheating.
Add cooked shredded chicken or sliced Italian sausage in Step 6 for extra protein.
Substitute half-and-half for heavy cream for a lighter version.
Not recommended for freezing – cream separates and gnocchi lose texture when thawed.

Nutrition

Serving Size: 1/6 of recipe
Calories: 380 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 60 mg

Find it online: https://www.benefitiany.com/gnocchi-soup/