Name: Creamy Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American, Italian
Ingredients: 2 tablespoons extra-virgin olive oil (plus more for drizzling); ½ medium yellow onion (chopped); 2 celery ribs (chopped); 1 cup julienned carrot; ½ teaspoon sea salt; Freshly ground black pepper; 2 garlic cloves (grated); 2½ cups vegetable broth; 1½ cups half-and-half*; 1 pound store-bought gnocchi (I like the Delallo brand); 1 tablespoon fresh thyme leaves**; 1 teaspoon Dijon mustard; 4 cups fresh spinach; Red pepper flakes (optional); Fresh parsley (for garnish, optional)

Creamy Gnocchi Soup

This gnocchi soup recipe is a perfect dinner for fall and winter weeknights! It's quick and comforting. The tender, pillowy gnocchi float in a creamy broth with aromatic veggies.

30 min total 10 min prep 20 min cook 4

Instructions

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1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 6 to 8 minutes, or until softened.
2 Stir in the garlic, then add the broth, half-and-half, gnocchi, thyme, and mustard. Stir to combine, then simmer, uncovered, for 15 minutes, or until the gnocchi is tender.
3 Add the spinach and stir until wilted. Season to taste and serve topped with a drizzle of olive oil, freshly ground black pepper, red pepper flakes, and parsley, if desired.