gnocchi soup

Broccoli and Cheese Soup is a winter time favorite, but we're taking it up a notch by adding gnocchi into the mix! This cheesy broccoli gnocchi soup is so easy and so delicious. It'll warm you right up all season long!

Broccoli and Cheese Soup with Gnocchi

broccoli

Gnocchi

unsalted butter

olive oil

onion

carrots

fennel (diced, optional)

garlic (minced)

all-purpose flour

unsalted chicken broth

medium-dry-dry white wine (a nice drinking wine)

half-and-half

red pepper flakes

bay leaf

cheddar cheese

salt and black pepper (to taste)

To blanch the broccoli, fill a large saucepan 2/3rd way full with water Cover the pan and bring the water to a boil over high heat. While the water comes to a boil, fill a large bowl with ice water. Once the water boils, add the prepared broccoli and bring the water back to a boil. Cook 2 minutes once the water returns to a boil. Transfer the broccoli to the ice water to stop the cooking and let cool 1 minute. Pour the broccoli/water through a strainer and set the broccoli aside until ready to use.

Using the same saucepan, cook the gnocchi (without salt) per package directions; drain, rinse with cold water and set aside.

Heat a large Dutch oven over medium-low heat. Add butter and oil and heat until butter foams.

Add onion, carrots and fennel; cook, stirring often, 4 minutes or until slightly softened.

Add garlic and cook another 30 seconds; stirring often.

Sprinkle flour over the vegetables and stir. Cook, stirring often, until mixture begins to brown on the bottom of the Dutch oven.

Gradually pour in the chicken broth while deglazing the bottom of the pan.

Add the blanched broccoli and stir.

Whisk in the wine and half-and-half, mixing until well incorporated.

Add the red pepper flakes and bay leaf.

Increase the heat to medium and bring the soup just to a boil, stirring often.

Reduce the heat to low and simmer 10 minutes or until vegetables soften.

After the vegetables have softened, add the cooked gnocchi; stir gently.

Remove the soup from the heat discard the bay leaf.

Add the cheese and stir until the cheese melts.

Taste the soup and, if necessary, season with kosher salt and freshly ground black pepper.

Serve immediately with baguette slices.

Enjoy!

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

Broccoli and Cheese Soup is a winter time favorite, but we’re taking it up a notch by adding gnocchi into the mix! This cheesy broccoli gnocchi soup is so easy and so delicious. It’ll warm you right up all season long!

Broccoli And Cheese Soup With Gnocchi

This Gnocchi Soup is made in instant pot and is the coziest way to warm up this season! It is filled with Potato dumplings called gnocchi, and veggies all in a creamy, flavorful and comforting soup!

Instant Pot Gnocchi Soup

- Spinach (chopped)

Celery

Garlic (grated)

Onion

strings Fresh Thyme

pepper powder

Heavy cream

Butter

vegetable broth

Salt

Italian seasoning

Press the saute button on the Instant Pot. Once it displays hot, add butter.

Then add the garlic, bay leaf, celery, onion, and saute for 2 minutes until onion is soft and translucent.

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

Now add carrots, potato gnocchi, salt, black pepper powder, Italian seasoning, vegetable broth, and thyme. DO NOT stir but press slightly so that gnocchi is underwater.

Close the lid. Turn off the IP from saute mode and Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position.

Once cooking time is done, a quick release of the pressure.

Open the pot, take out the bay leaf and thyme. and press the saute button again.

Add chopped spinach and heavy cream.

Stir and let the soup simmer for 2 minutes. You can add extra stock here if you want to thin out the soup further.

Transfer soup to serving bowls.

This Gnocchi Soup is made in instant pot and is the coziest way to warm up this season! It is filled with Potato dumplings called gnocchi, and veggies all in a creamy, flavorful and comforting soup! 
This is One of the best soups on the planet! It makes for the perfect dinner any day of the week and it’s definitely one of those recipes which no-one will say no!
The best part is that it is so easy to make!  It comes together in less than 15 minutes.
Detailed Recipe of gnocchi soup
https://www.cookingcarnival.com/instant-pot-gnocchi-soup/

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This Copycat Olive Garden Gnocchi Soup is an amazing alternative to the typical chicken noodle soup. We love the chew gnocchi mixed with veggies 

Copycat Olive Garden Chicken Gnocchi Soup

butter

onion,

celery stalks, chopped

garlic,

c. low sodium chicken stock

thyme

c. half and half

c. cooked chicken, shredded

(16 oz.) package gnocchi, fresh

c. baby spinach

This Crockpot Chicken Gnocchi Soup is lusciously cream-free, comforting, and made with lots of vegetables. Perfect with crusty bread and a green salad. ♡

Crockpot Chicken Gnocchi Soup

chicken breasts

basil

poultry seasoning

salt

chicken broth

cornstarch

evaporated milk

lb. packages gnocchi (about 4 cups)

bacon

baby spinach

Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.

Crockpot Chicken Gnocchi Soup Step 1

Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes &#8211; 1 hour until the soup has thickened and the gnocchi has softened.

Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes - 1 hour until the soup has thickened and the gnocchi has softened.

Crockpot Chicken Gnocchi Soup Step 2

While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.

Crockpot Chicken Gnocchi Soup Step 3

Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.

Crockpot Chicken Gnocchi Soup Step 4

I made this tonight and used coconut milk in place of the evaporated (and naturally, didn't see the tip about increasing the cornstarch until after dinner!) 

Either way, it was DELICIOUS and my picky 5 year old ate his entire bowl. I wouldn't say we could taste the coconut, more that it had just a slight "essence" of it. I definitely couldn't taste it, and barely smelled it. This was definitely a win for us!

Doesn't soy milk taste like water? I would use original full fat milk... Give it a taste!

OH MAN. I knew when I saw all that bacon crispin' on Snapchat  that good things were comin' but this is better than I was expecting!!   

Adding this to my favorite recipe category of 37864 slow cooker recipes  
????????Enjoy your first day of Autumn????????????

I used a Dutch Oven and cooked it at 250 degrees for 6 hrs. First I sautéed the chicken. After removing the chicken I sautéed the veggies. Substituted half and half for the evaporated milk. Everyone including my 1 and 3 yr old grandchildren loved it! The only thing different I would do is leave out the gnocchi and use rice or  dreamfield pasta.

I would love to slow down and savor a cup of this soup with some garlic bread but at last, a  case of bed bugs is making me want to pull my hair out so rain check? :)

Hello New Best Friend!
I made this yesterday for a delicious friday night meal and it was AMAZING! First, when my husband walked in the door the door he commented on how good it smelled (I was cooking the garlic). Once we sat doen with our soup cups and garlic bread, the meal did not disappoint! I can't wait for the leftovers! It's already been agreed that this recipe will go into the recipe dawer to use again -- which reminds me, I've been meaning to tut that drawer into a recipe scrapbook, or binder at least!
Thanks for the recipe!

https://content.jwplatform.com/videos/6kba7Ydf.mp4

Creamy turkey gnocchi soup is the ultimate comfort food — creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.

Creamy Turkey Gnocchi Soup

garlic, minced

carrots,

heavy cream (or half and half)

turkey breast, shredded

potato gnocchi

teaspoon Italian seasoning

salt (or

black pepper (or

In a large pot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, and carrots and sauté until tender, about 3-4 minutes

Add flour and stir well until evenly combined and thickened into a paste, about 1 minute.

Slowly stir in broth and heavy cream (or half and half). Mix well until smooth and bring the mixture to a boil, about 6-8 minutes.

Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, and salt and pepper to taste. Let the soup simmer until the gnocchi is cooked through according to package instructions, about 2-3 minutes. Stir occasionally so that the gnocchi doesn’t stick to the bottom of the pot.

Ladle soup into soup bowls and serve immediately.

Very easy and tasty. Very mild flavors, I would personally reccomend adding more pepper or chili oil if you'd like more of a kick.

Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach and gnocchi hidden throughout. This tastes even better than the Olive Garden!

Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

onion (diced)

celery

garlic

spinach leaves (chopped)

chicken breast (I used rotisserie)

potato gnocchi (on the pasta isle)

salt and pepper

In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.

Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately.

https://content.jwplatform.com/videos/M3fVeswB.mp4

Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach, gnocchi and chicken hidden throughout. This tastes even better than the Olive Garden!

CreamyChickenGnocchiSoup

A hearty minestrone style soup with an upgrade of gnocchi and homemade pesto, in other words it's perfectly delicious! Just what you need on a cold winter day - or even a warm summer day when you have an abundance of fresh summer produce to use up.&nbsp;

Gnocchi Vegetable Soup with Pesto and Parmesan

carrots ((about 3 medium))

celery ((about 3 medium))

Tbsp minced garlic

chicken broth or vegetable broth

tomatoes

frozen cut Italian green beans

Salt and black pepper

zucchini ((about 1 medium))

(16 oz) pkg. potato gnocchi ((mini or regular))

(packed) fresh spinach, (roughly chopped)

(packed, 40 grams) fresh basil leaves

Tbsp finely shredded parmesan cheese

tsp minced garlic ((1 small))

olive oil (extra-virgin

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 7 minutes, add garlic and saute 2 more.&nbsp;

Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.&nbsp;

Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes.&nbsp;

Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute.&nbsp;

Serve warm with parmesan and pesto over each serving.

In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.&nbsp;

Recipe source: Cooking Classy

For the pesto:

This Tuscan vegan gnocchi soup is cozy, easy to make and perfect for a simple weeknight dinner.  It&#039;s ready in about 30 minutes and made with simple, wholesome ingredients you probably already have on hand!

Tuscan Vegan Gnocchi Soup

potato gnocchi (I used Delallo gluten free)

celery (diced)

white wine

tomato paste

black pepper

bay leaves

oregano

tapioca starch

kale or spinach

cook gnocchi

Bring a pot of water to a boil and cook gnocchi according to package instructions. Set aside.

dice onion

Add the olive oil and diced onion to a large pot.

saute

Saute for 5-7 minutes or until it starts to brown.

add veggies

Add in the garlic, carrot and celery and saute for an additional 5 minutes.

add white wine

Add in the white wine and saute until the liquid has cooked off.

add all ingredients

Add in all remaining ingredients aside from the kale, tapioca and gnocchi.

simmer

Bring to a low boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes.

blend

Discard the bay leaves. Add 1 1/2 cups worth to a blender with the tapioca and blend until smooth.

stir

Add back to the pot with the gnocchi and stir well. Simmer for 5 minutes, then stir in the kale or spinach to let wilt.

serve

Taste and adjust flavors as desired, then serve hot and enjoy!

I added more of the spices and also some frozen peas. My whole family loved it, such a great recipe ☺️

Yummo yes I added a can of white beans and served it with some Parmesan 😍 So good on a cold winters night 😍

This was amazing! I added white beans and more spices. Will make more in the future!

Creamy &quot;Marry Me&quot; Chicken Gnocchi Soup is made with chicken breast, sausage, spinach, sun-dried tomatoes, and pillowy soft gnocchi.

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Top Tags

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