Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 lb (450 g) potato gnocchi store bought or homemade
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 cups (1 liter) low sodium chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 ounces bacon or pancetta cooked until crisp and chopped
- 2 cups fresh spinach roughly chopped
- 1/4 cup grated Parmesan plus extra for serving
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley optional for garnish
Instructions
- Cook the bacon or pancetta in a large pot over medium heat until crisp, remove with a slotted spoon and set aside leaving about 1 tablespoon of fat in the pot, add butter if needed.
- Add the diced onion carrots and celery to the pot and cook over medium low heat until soft about 6 to 8 minutes then stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the broth and bring to a gentle simmer, season with a pinch of salt and pepper, simmer for 8 minutes until the vegetables are tender.
- Stir in the milk and cream and warm through but do not boil, taste and adjust seasoning.
- Add the gnocchi directly to the simmering soup and cook according to package instructions usually 2 to 3 minutes until the gnocchi float and are tender.
- Stir in the chopped spinach and cooked bacon and simmer 1 minute until the spinach wilts.
- Remove from heat and stir in the Parmesan until slightly melted, check seasoning and add more pepper or salt if needed.
- Ladle into bowls and finish with extra Parmesan and chopped parsley if using, serve warm.
Tips & Tricks
- Use store bought gnocchi for speed, homemade is lovely but plan extra time.
- Do not let the soup boil after adding milk or cream to prevent curdling, keep it at a gentle simmer.
- If the soup becomes too thick after the gnocchi absorb liquid, thin with a splash of hot broth or water.
- Taste for salt at the end since Parmesan and bacon add salty notes.
- Cook gnocchi just until they float and feel tender to avoid a gummy texture.
Serving Ideas
- Serve with crusty bread for dipping on a simple weekday supper.
- Plate in shallow bowls for a cozy Sunday lunch with a green salad.
- Spoon into insulated containers for a comforting office lunch.
- Offer extra shaved Parmesan and a small bowl of chili flakes for guests to customize.
- Include roasted root vegetables on the side for a heartier meal.
Frequently Asked Questions
Can I use frozen gnocchi in this soup
Yes frozen gnocchi work well just add a minute or two to the cooking time until they are heated through and floating.
How can I make this dairy free
Use coconut milk or an unsweetened oat milk thickened slightly with a tablespoon of cornstarch dissolved in cold water and omit the Parmesan or use a dairy free alternative.
Will the gnocchi get soggy if I add them early
Gnocchi absorb liquid and can get soft if left too long so add them at the very end and cook only until they float and are tender.
Potato Gnocchi Soup
Ingredients
- 1 lb (450 g) potato gnocchi store bought or homemade
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 cups (1 liter) low sodium chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 ounces bacon or pancetta cooked until crisp and chopped
- 2 cups fresh spinach roughly chopped
- 1/4 cup grated Parmesan plus extra for serving
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley optional for garnish
Instructions
- Cook the bacon or pancetta in a large pot over medium heat until crisp, remove with a slotted spoon and set aside leaving about 1 tablespoon of fat in the pot, add butter if needed.
- Add the diced onion carrots and celery to the pot and cook over medium low heat until soft about 6 to 8 minutes then stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the broth and bring to a gentle simmer, season with a pinch of salt and pepper, simmer for 8 minutes until the vegetables are tender.
- Stir in the milk and cream and warm through but do not boil, taste and adjust seasoning.
- Add the gnocchi directly to the simmering soup and cook according to package instructions usually 2 to 3 minutes until the gnocchi float and are tender.
- Stir in the chopped spinach and cooked bacon and simmer 1 minute until the spinach wilts.
- Remove from heat and stir in the Parmesan until slightly melted, check seasoning and add more pepper or salt if needed.
- Ladle into bowls and finish with extra Parmesan and chopped parsley if using, serve warm.
Conclusion
This Potato Gnocchi Soup is the kind of recipe that rewards small attentions a warm pot simmered slowly, a handful of crisp bacon, a final shower of Parmesan, and it turns ordinary ingredients into something quietly special. Trust the simple steps and feel free to nudge flavors toward what your family likes, because the best bowls are the ones that bring people to the table and invite you to sit a while.
