Vegetarian Gnocchi Soup
Vegetarian Gnocchi Soup is a hearty, comforting hug in a bowl perfect for a cozy weeknight dinner!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 gram gnocchi
- 2 tablespoon light olive oil
- 2 sprigs thyme
- 1 celery stalk, finely chopped
- 1 tablespoon minced garlic
- 1 small size onion, finely chopped
- 1 tablespoon tomato paste
- 4 - 5 sun dried tomato, finely chopped
- 1 medium size carrot, finely chopped
- 1 small size zucchini, finely chopped
- 3 Cup vegetable stock or bouillon powder
- 1/3 teaspoon salt or to taste
- 1/2 teaspoon oregano
- 1/4 teaspoon chilli flakes (optional)
- 1/3 Cup cooking cream
- 2 Cup baby spinach leaves
- 1/8 Cup grated parmesan cheese
- Handful of parsley, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.
- 2
Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds. Slowly pour in the vegetable stock, stirring constantly.
- 3
Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.
- 4
Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.
- 5
Reduce the heat to lowest setting. Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat. Taste and adjust seasoning with salt and pepper as needed.
- 6
Ladle the soup into bowls. Garnish with fresh chopped parsley.
- 7
Serve gnocchi soup with crusty Italian bread, garlic knots, or a focaccia.