When the chill of autumn creeps in, and all you want is to wrap yourself in a cozy blanket, this creamy gnocchi soup becomes your culinary hug. Imagine savoring each spoonful as hearty gnocchi mingles with earthy mushrooms and kale—a symphony of flavors that feels like a warm, welcoming embrace. It’s like finding an unexpected gem in a thrift store; comforting, slightly nostalgic, and utterly satisfying.
Steps
- Begin by heating olive oil in a large stockpot over medium-high heat. Add diced onion, carrots, and celery, and sauté for about 5 minutes, stirring occasionally. Then, incorporate minced garlic, finely-chopped rosemary, and crushed red pepper flakes, and sauté for an additional minute.
- Add sliced mushrooms to the pot and continue to sauté for another 5 minutes, stirring occasionally. This will ensure the mushrooms are well-cooked and tender.
- Pour in the vegetable broth and add a bay leaf, bringing the mixture to a simmer. Cover the pot, reduce the heat to medium-low, and allow the soup to simmer for 5 minutes.
- Stir in the uncooked gnocchi and finely-chopped kale, mixing until well combined. Let the mixture cook for 2-3 minutes, or until the gnocchi are fully tender.
- Mix in the heavy cream and remove the bay leaf. Taste the soup and adjust the seasoning with salt and freshly-ground black pepper as needed.
- Serve the soup warm, optionally garnished with freshly-grated Parmesan cheese for added flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 2 tablespoons finely chopped fresh rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 pound baby bella mushrooms, sliced
- 6 cups vegetable broth
- 1 bay leaf
- 1 (16-ounce) package uncooked gnocchi
- 4 cups (about 4 ounces) finely chopped fresh kale (tough stems removed)
- 1/3 cup heavy cream
- Fine sea salt and freshly ground black pepper
- Freshly grated Parmesan cheese, for topping (optional)
FAQ
- Can I make this soup gluten-free?
- Yes, you can easily make this soup gluten-free by using a certified gluten-free brand of gnocchi.
- What protein options can I add to this soup?
- You can enhance this soup by adding proteins such as Italian sausage, chicken, or bacon.
- Are there alternative vegetables I can use in this recipe?
- Absolutely, feel free to incorporate any other soup-friendly vegetables you have available to complement the existing ingredients.
- Can I substitute gnocchi with another ingredient?
- If you don’t have gnocchi, you can use a pound of diced potatoes instead. Just simmer them until they are tender.
- How do I make the soup creamier?
- To achieve a creamier texture, you can add more heavy cream to the soup according to your preference.
Tips
- Opt for Gluten-Free Gnocchi: If you need a gluten-free version, make sure to select a certified gluten-free brand of gnocchi to keep the soup suitable for those with gluten sensitivities.
- Enhance with Protein: Consider adding proteins like Italian sausage, chicken, or bacon for a heartier meal. Alternatively, you can add a can of rinsed and drained beans such as white beans, chickpeas, or kidney beans to boost the protein content.
- Incorporate Additional Vegetables: Feel free to add any extra vegetables you have on hand, making this soup a great way to use up veggies from your crisper drawer. This not only enhances the flavor but also maximizes your vegetable intake.
- Try Homemade Gnocchi: For an extra special touch, consider making homemade ricotta gnocchi. It adds a delightful, soft texture to the soup and elevates the dish with a personal homemade flair.
Equipment
- Large Stockpot – Essential for cooking the soup.
- Fine Grater – For grating fresh Parmesan cheese.
