Gnocchi soup is a warm and comforting dish that offers a delightful combination of flavors and textures. This hearty soup is perfect for chilly nights, satisfying and filling without being too heavy. With tender potato gnocchi swimming in a rich broth along with crispy pancetta and fresh vegetables, every bite is a joy. It’s an easy recipe to make, making it a wonderful choice for both busy weeknights and special occasions.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Quick and Easy to Prepare
- Comforting and Hearty
- Loaded with Flavor
- Versatile and Customizable
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients List
- 8 oz pancetta (diced or 6 strips bacon, cut into small pieces)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium carrot (shredded)
- 2 stalks celery (diced)
- 1 medium yellow onion (diced)
- 2 teaspoons homemade Italian seasoning (or to taste)
- 2–3 large garlic cloves (finely chopped)
- 3 tablespoons all-purpose flour
- 1 16 oz package potato gnocchi
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups milk
- ½ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup fresh baby spinach leaves
- Freshly grated Parmigiano cheese (for topping)
- Sprinkle of red pepper flakes (if desired)
How to make Step-by-Step
1. Cook the Pancetta
In a large pot, heat the olive oil over medium heat. Add the diced pancetta and cook until it is crispy. This will take about 6-8 minutes. Once done, remove the pancetta and set it aside, leaving the drippings in the pot.
2. Sauté the Vegetables
In the same pot, add the butter. Once melted, add the shredded carrot, diced celery, and onion. Sauté for about 5-7 minutes until the vegetables begin to soften. Add the garlic and Italian seasoning, cooking for an additional minute until fragrant.
3. Make the Roux
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes, allowing the flour to absorb the flavors and slightly brown.
4. Add Liquids & Gnocchi
Pour in the chicken broth, milk, and heavy cream, stirring continuously to avoid lumps. Once the mixture is smooth, add the potato gnocchi. Bring it to a gentle simmer and let cook for about 5-7 minutes until the gnocchi are tender.
5. Season & Add Greens
Season the soup with salt and black pepper. Then, stir in the fresh spinach leaves. Let it cook for an additional minute until the spinach wilts.
6. Serve
Return the crispy pancetta to the pot and stir. Serve the soup hot, topping with freshly grated Parmigiano cheese and a sprinkle of red pepper flakes if desired.
Serving Suggestions
This gnocchi soup pairs beautifully with crusty bread for dipping or a simple side salad to lighten the meal. For extra flavor, consider adding a sprinkle of aromatic herbs on top before serving.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat the soup on the stove over medium heat, adding more broth or milk if it thickens too much.
- For longer storage, freeze in a freezer-safe container for up to a month, avoiding dairy additions for better results upon reheating.
Tips for Success
- Cook the pancetta until crispy for added texture and flavor.
- Don’t overcook the gnocchi; they only need a few minutes to become tender.
- Feel free to adjust the seasoning based on your personal preference.
Variations to Try
- Substitute the pancetta with turkey bacon for a lighter option.
- Add different vegetables, such as zucchini or bell peppers, for variety.
- Try using a different type of broth to change the overall flavor profile.
FAQs
Can I make this soup vegetarian?
Yes, simply substitute pancetta with mushrooms and use vegetable broth instead of chicken broth.
Can I use homemade gnocchi?
Absolutely! Just ensure the homemade gnocchi is cooked before adding it to the soup.
Is this soup suitable for freezing?
Yes, but it’s best to freeze without adding the cream; add it when reheating.
How spicy is this soup?
The spiciness is mild, but you can control it by adjusting the amount of red pepper flakes used.
Closing Notes
This gnocchi soup is a delightful meal that is sure to warm you up and satisfy your hunger. Its balance of flavors with rich broth and tender dumplings makes it a favorite for many. Whether enjoyed on a cozy night in or served to guests, it’s an easy recipe to love and share. Give it a try, and you might just find it becoming a staple in your home!
Gnocchi Soup
Ingredients
Main Ingredients
- 8 oz pancetta (diced or 6 strips bacon, cut into small pieces) Use bacon as a substitute if preferred
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium carrot (shredded)
- 2 stalks celery (diced)
- 1 medium yellow onion (diced)
- 2 teaspoons homemade Italian seasoning Adjust to taste
- 2-3 large garlic cloves (finely chopped)
- 3 tablespoons all-purpose flour
- 1 16 oz package potato gnocchi
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups milk
- ½ cup heavy cream
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup fresh baby spinach leaves
- to taste freshly grated Parmigiano cheese (for topping)
- to taste sprinkle of red pepper flakes Optional
Instructions
Preparing the Soup
- In a large pot, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 6-8 minutes. Remove the pancetta and set aside.
- In the same pot, add the butter. Once melted, add the shredded carrot, diced celery, and onion. Sauté for 5-7 minutes until vegetables soften, then add garlic and Italian seasoning, cooking for an additional minute.
- Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes to allow the flour to absorb flavors and brown slightly.
- Pour in the chicken broth, milk, and heavy cream, stirring continuously to avoid lumps. Add the potato gnocchi and bring to a gentle simmer for about 5-7 minutes until tender.
- Season with salt and black pepper. Stir in fresh spinach and cook for an additional minute until wilted.
- Return the crispy pancetta to the pot, stir, and serve hot, topping with freshly grated Parmigiano cheese and red pepper flakes if desired.
