Creamy Vegetarian Gnocchi Soup
Creamy, comforting and simple - this gnocchi soup recipe is the perfect meatless comfort food. My flexible recipe is made with affordable basic ingredients and cooks in 30 minutes in just one pot. The addition of canned chickpeas or beans makes it filling enough to be your main meal.
Ingredients
- 2 carrots, diced
- 2 leeks, sliced
- 10 oz (280 g) mushrooms, chopped
- 4 cloves garlic, crushed
- 1 Tbsp dried provencal herbs mix, or use a mix of thyme, sage, marjoram and oregano
- 1 tsp dried tarragon
- ½ cup (120 ml) white wine
- 14 oz (400 g) canned chickpeas, drained
- 18 oz (500 g) dried packaged gnocchi
- 3 cups (710 ml) vegetable stock or broth
- ¾ cup (180 ml) heavy (double) cream
- ¾ cup (75 g) pecorino, parmesan or Italian hard cheese, grated
- 2 handfuls fresh spinach , chopped
Instructions
- In a medium - large stockpot or Dutch Oven, heat a layer of olive oil or a couple tablespoons of butter over a low heat. Add the carrots and leeks and saute for a few minutes, until they are starting to soften and reduce.2 leeks, 2 carrots
- Add the mushrooms and continue to saute the veggies until the mushrooms have released all of their liquid and reduced in the size - about another five minutes.10 oz mushrooms
- Add the dried herbs and garlic and saute for another minute or two, until fragrant.1 Tbsp dried provencal herbs mix, 1 tsp dried tarragon, 4 cloves garlic
- Now add the white wine to the pan and simmer for a couple of minutes until the harsh alcoholic smell goes away.1/2 cup white wine
- Add the chickpeas, vegetable stock, cream* and gnocchi to the pan. Bring to a simmer, and cook for about 5-10 minutes until the gnocchi is soft. I like to slightly overcook the gnocchi to get more of the starches leaching out into the broth, which thickens it and adds some extra silkiness. *If you are swapping in half and half or single cream, don't add it now - save it for the next step. Lighter creams might split if they're added too soon.14 oz canned chickpeas, 3 cups vegetable stock or broth, 3/4 cup heavy (double) cream, 18 oz dried packaged gnocchi
- Stir in the cheese until it's melted through.3/4 cup pecorino, parmesan or Italian hard cheese
- Finally, add the spinach and simmer until it is wilted.2 handfuls fresh spinach
- Serve, with additional cheese for topping if you wish.
Calories: 617kcal, Carbohydrates: 77g, Protein: 21g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 70mg, Sodium: 1692mg, Potassium: 689mg, Fiber: 10g, Sugar: 8g, Vitamin A: 8031IU, Vitamin C: 20mg, Calcium: 368mg, Iron: 8mg