Recipes › Soup › Creamy Gnocchi Soup Recipe

Creamy Gnocchi Soup Recipe

Recipe by Pedro M. A. Neves

This silky Italian soup combines pillowy potato gnocchi with a rich cream broth enriched with vegetables and herbs. A comforting one-pot dish that brings together the best of Italian home cooking, perfect for cool evenings. The gnocchi becomes tender and infused with flavor as it simmers in the creamy base.

Ingredients

• 500g potatoes, peeled and diced
• 100g all-purpose flour (3/4 cup)
• 1 large egg
• 50g Parmesan cheese, grated (1/2 cup)
• 1L vegetable or chicken stock (4 cups)
• 200ml heavy cream (3/4 cup)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 100g spinach, chopped (3 1/2 oz)
• 2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 bay leaves
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves

Instructions

1. Boil the diced potatoes in salted water for 12-15 minutes until very tender. Drain and mash until smooth, then let cool slightly.

2. Mix the mashed potatoes, flour, egg, and Parmesan cheese together on a clean work surface, kneading gently until a soft dough forms.

3. Divide the dough into 4 portions and roll each into a 1.5 cm thick rope, then cut into 2 cm pieces with a knife. Set gnocchi aside on a floured tray.

4. Heat olive oil in a large pot over medium heat, then sauté the onion, carrot, and celery for 4-5 minutes until softened.

5. Add the garlic and thyme, cooking for 1 minute until fragrant, then pour in the stock and bay leaves. Bring to a gentle simmer.

6. Carefully add all the gnocchi to the simmering broth. They will initially sink, then float to the surface after 3-4 minutes. Cook for another 2-3 minutes after they float.

7. Reduce heat to low and pour in the cream, stirring gently to combine. Add the spinach, nutmeg, salt, and pepper.

8. Simmer for 2-3 minutes until the spinach wilts and flavors meld, then remove the bay leaves.

9. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with fresh parsley and grated Parmesan.

Substitutions

• Replace heavy cream with whole milk mixed with 2 tablespoons cornstarch for a lighter version
• Substitute spinach with diced zucchini or peas for different vegetables
• Use vegetable stock instead of chicken stock for a fully vegetarian soup
• Replace Parmesan with Pecorino Romano for a sharper cheese flavor

Tips

• Do not overwork the gnocchi dough or they will become tough; mix just until combined
• If gnocchi sink to the pot bottom, gently stir to prevent sticking before they float
• The soup thickens as it cools; add more stock when reheating if needed
• Make gnocchi up to 4 hours ahead and refrigerate on the floured tray before cooking

Gnocchi soups are cherished throughout northern Italy, particularly in regions like Piedmont and Lombardy where potatoes grow abundantly. This creamy preparation reflects the Italian comfort-food tradition of rib-sticking, nourishing dishes designed for family meals and alpine winters.

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