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Gnocchi Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Italian gnocchi soup combines tender potato gnocchi with a savory broth enriched by aromatics, garlic, and fresh herbs. The dish showcases northern Italian comfort cooking, where simple ingredients transform into a warming, satisfying meal that works equally well as a starter or light main course. Authentic versions from Piedmont and Lombardy emphasize quality broth and handmade gnocchi.

Ingredients

• 500g potatoes (starchy varieties like russet)
• 100g all-purpose flour
• 1 large egg
• 30g Parmigiano-Reggiano, grated
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1.2L vegetable or chicken broth
• 400g canned tomatoes, crushed
• 100g fresh spinach or kale, roughly chopped
• 1 tsp dried oregano
• 2 fresh bay leaves
• 50ml whole milk (optional, for creaminess)
• Fresh parsley, chopped for garnish
• Crusty bread for serving

Instructions

1. Boil unpeeled potatoes in salted water for 15-18 minutes until completely tender. Drain and let cool slightly, then peel while still warm. Press through a ricer or food mill into a clean bowl.

2. Add flour, egg, grated Parmigiano-Reggiano, salt, and pepper to the riced potatoes. Mix gently with a fork until a soft dough forms, taking care not to overwork it.

3. On a lightly floured surface, divide dough into four portions. Roll each portion into a rope about 1.5cm in diameter, then cut into 2cm pieces using a floured knife.

4. Heat olive oil in a large soup pot over medium heat. Add diced onion, carrot, and celery; sauté for 5-6 minutes until softened and fragrant.

5. Stir in minced garlic and cook for 1 minute. Add crushed tomatoes, broth, oregano, and bay leaves. Bring to a gentle boil, then reduce to a simmer.

6. Working in two batches to avoid crowding, carefully add gnocchi to the simmering broth. Gnocchi will sink initially, then float to the surface when cooked through (approximately 3-4 minutes per batch).

7. Once all gnocchi float and have cooked through, add chopped spinach or kale and stir to wilt. Add milk if desired for a creamier texture. Taste and adjust seasoning with salt and pepper.

8. Remove bay leaves. Ladle soup into bowls and garnish with fresh parsley and extra Parmigiano-Reggiano. Serve immediately with crusty bread.

Substitutions

• Replace all-purpose flour with 80g whole wheat flour plus 20g all-purpose flour for nuttier flavor and added fiber
• Use 150g diced zucchini or 100g fresh beans instead of spinach for vegetable variety
• Substitute heavy cream for milk to create a richer, more luxurious soup
• Use vegetable broth instead of chicken broth to make the soup completely vegetarian

Tips

• Make gnocchi dough only as wet as needed; too much moisture produces dense gnocchi. If dough feels sticky after combining, dust lightly with flour rather than adding more flour to the mix.
• Simmer gnocchi gently rather than boiling vigorously, as rough water can break them apart.
• Prepare gnocchi pieces up to 8 hours ahead and refrigerate uncovered on a lightly floured tray to allow them to dry slightly, which helps them cook more evenly.
• For a deeper flavor, sauté the aromatic vegetables in pancetta or prosciutto fat before adding the broth.

Gnocchi soup appears throughout northern Italy with regional variations, particularly in Piedmont where it's served in fall and winter as a sustaining primo piatto. The combination of homemade gnocchi with rustic vegetable broth reflects the Italian principle of cucina povera, where humble ingredients create profound comfort and nourishment.

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