creamy gnocchi recipe

Gnocchi Soup is loaded with soft pillowy gnocchi, colorful vegetables and a velvety creamy broth. This hearty dinner soup is made in 1 pot and ready in about 20 minutes.

Gnocchi Soup Recipe

Dry Potato Gnocchi

olive oil

onion

Spinach

Carrots

Celery

Garlic

vegetable broth

bay leaf

21 Seasoning Salute (or Italian seasoning mix)

thyme

Black pepper powder

Press the saute button on the Instant Pot. Once it displays hot, add oil. Then add the garlic, bay leaf and onions, celery and carrots. Sprinkle some salt and saute for 2 minutes until onion is soft and translucent.

Add a Tablespoon of water and de-glaze the pot making sure there are no burnt bits stuck at the bottom.

Now add potato gnocchi,  black pepper and 21 seasoning salute , vegetable broth, and thyme. DO NOT stir but press slightly so that gnocchi is covered with broth.Close the lid. Cancel SAUTE mode and Press the MANUAL or PRESSURE COOK button and select high pressure for 1 minute with the pressure valve in the sealing position.

Once cooking time is done, a quick release of the pressure by moving the valve from SEALING to VENTING. Once the silver pin drops, open the pot. Take out the bay leaf and thyme. 

Press the SAUTE button again. Add chopped spinach and half and half. Stir and let the soup simmer for 2 minutes. Taste and adjust the seasoning. You can add extra stock if you want to thin out the soup further. Ladle the soup into serving bowls. Serve warm.

How to Make Creamy Gnocchi Soup Recipe in Instant Pot

In a large pot, heat the olive oil over medium heat. Then add the garlic, bay leaf and onions, celery and carrots. Sprinkle some salt and saute for about 5 minutes until onion is soft and translucent.

Add the broth and bring to a simmer over medium-high heat. Reduce the heat to medium-low and stir in the gnocchi. Cook until the gnocchi are tender, 4 to 5 minutes.

Add half and half and chopped spinach. Stir and let the soup simmer for 5 more minutes. Turn off the heat. Taste and adjust the seasoning. You can add extra stock if you want to thin out the soup further.

Remove and discard the thyme and bay leaf. Ladle the soup into serving bowls. Serve warm. 

How to Make Gnocchi Soup Recipe on the stove

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Creamy Gnocchi Soup is delicious, easy and full of fresh flavors! This soup is perfect for a comforting dinner on a busy weeknight.  Vegetable Creamy Gnocchi Soup is loaded with soft pillowy gnocchi, colorful vegetables and a velvety creamy broth.

Creamy Italian Gnocchi Soup Recipe

Creamy Chicken and Gnocchi is a delicious one-skillet pasta meal with sundried tomatoes and spinach that you can make in under half an hour.

Creamy Chicken and Gnocchi

olive oil oil

chicken breast (about 2 breasts, cut into ¾ – 1 inch pieces)

italian seasoning

salt

black pepper

butter

garlic (minced)

chicken stock

heavy cream (double cream in the UK)

gnocchi

smoked paprika

sundried tomatoes (chopped)

parmesan cheese

baby spinach leaves

In a skillet (I used 12 inch stainless steel), over medium high heat, heat oil then add the chicken, and season with italian seasoning, salt and pepper and cook for 4-5 minutes. Use an instant read thermometer to cook the chicken to an internal temperature of 165°F/74°C. Remove the fully cooked chicken onto a plate and set aside.

In the same pan, melt butter and add garlic. Cook for 30 seconds or until fragrant. Deglaze the pan with chicken stock, and scrape off the bits stuck to the bottom of the pan with a wooden spoon (lots of flavor!).

Add heavy cream, and drop the gnocchi, allow to simmer for 5 minutes. The sauce will reduce and thicken, and the gnocchi will be tender and done.

Lower the heat to medium-low, add smoked paprika, sundried tomatoes, and parmesan cheese. Stir to combine.

Then add the spinach, and stir again to combine and wilt the spinach (add a splash of water if needed to loosen the sauce).

Add the chicken back in and stir. Remove from heat, and serve immediately.

Made this today and it was so easy and so good! Added some red pepper flakes but other than that didn't alter the recipe. This is a new favorite!

Delicious! Definitely will be doing this recipe again!

this was so easy to make for a college kid on a budget! absolutely delicious! thank you so much!

Awesome! Made it for Friday dinner for my wife and I! We loved it! Very easy recipe! Will do again.  I’ll try to beat her to the leftover for lunch tomorrow.

Quick, simple and delicious.  All my family loved this, definitely do it again.

Made this recipe &amp; it came out delicious! My husband loved it, can’t wait to make it again. I would just need to make extra sauce &amp; more creamy.

I really like this recipe. Can you freeze this dish?

Very easy and yummy!  Similar to a chicken paprikash!

https://content.jwplatform.com/videos/KYVrIoDf.mp4

This cozy dinner combines homemade, pillowy soft gnocchi with the viral “marry me” sauce — a creamy sun-dried tomato sauce with fresh spinach for a pop of green. Idaho® russet potatoes yield light and fluffy gnocchi thanks to the potatoes’ low moisture content. The pan-frying step is essential for giving them a crispy edge and making them easier to work with!

Marry Me Potato Gnocchi Recipe by Tasty

lb Idaho® russet potatoes, scrubbed

egg,

all-purpose flour

unsalted butter

yellow onion (from 1 medium onion)

garlic cloves,

tomato paste

chicken broth

heavy cream

sun-dried tomatoes

kosher salt,

red pepper flakes

cheese,

baby spinach

basil

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Make the gnocchi: Preheat the oven to 400ºF (200ºC). Place the potatoes on a baking sheet, and pierce each a couple of times with a fork. Bake for about 1 hour, or until easily pierced with a knife. Remove from the oven, and let cool for about 10 minutes, or until cool enough to handle.

Cut each potato in half crosswise; remove and discard the skins. Push the potatoes through a potato ricer into a medium bowl. Drizzle the beaten egg over top. Sift the flour into the mixture, and add the salt. Gently stir together using a silicone spatula until evenly combined. Using your hands, shape the mixture into a lumpy dough ball (do not overmix).

Place the dough on a cutting board or other clean work surface. Cut the ball evenly into 6 sections. Roll each section into a 1-inch-wide log. Cut each log into 1-inch-long pieces.

Bring a heavily salted large pot of water to boil over high heat. Working in 2 batches, cook the gnocchi in boiling water until they rise to the surface of the water, about 2 minutes, then let them continue cooking for 30 seconds. Remove the cooked gnocchi using a slotted spoon, and transfer them to a baking sheet or plate.

Heat the oil in a medium saucepan over medium-high until shimmering, about 1 minute. Add the gnocchi; cook for 2–3 minutes per side, until crispy on both sides. Remove from heat, and set aside.

Make the marry me sauce: Melt the butter in a large saucepan butter over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 7–8 minutes. Add the garlic, and cook, stirring often, for about 1 minute, or until fragrant. Add tomato paste and stir in, cooking for 2-3 minutes.

Whisk in the broth, cream, sun-dried tomatoes, salt, pepper, and red pepper flakes. Bring to a simmer over medium heat. Simmer for about 5 minutes, or until the sauce is slightly thickened. Stir in the Parmesan. Add the spinach, and cook, stirring once or twice, until wilted, 1–2 minutes. Taste and add more salt to taste.

Stir the gnocchi into the marry me sauce. Spoon the mixture evenly into 6 bowls. Sprinkle evenly with the basil, grate Parmesan over top, and serve.

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Top 3 creamy gnocchi recipe recipes from across the web

The most viewed creamy gnocchi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gnocchi Soup Recipe

Creamy Chicken and Gnocchi

Marry Me Potato Gnocchi Recipe by T...

The most viewed creamy gnocchi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine