Creamy Gnocchi Soup
Gnocchi is a potato dumpling, used like a pasta. It's a little chewy, plain on its own, but offers an awesome and comforting texture to a soup. This soup is full of rich herbaceous flavors, garlic and onion. You can even go all vegetarian with vegetable broth, and/or dairy-free and use a plant-based milk for the cream. Any way you like it, this soup delivers.
What you'll need: Serves 8
32 oz carton (4 cups) low sodium chicken or vegetable broth
2 cups water
16 oz dry potato gnocchi (mini or regular)
1 Tbl olive oil
1 small onion, finely diced
1 cup carrots, chopped into small pieces
1/2 cup celery, finely diced
2 garlic cloves, minced (or 1 tsp garlic powder)
1 bay leaf
1 tsp Trader Joe's 21 Seasoning Salute (or any other all purpose seasoning)
1/4 teaspoon dried thyme
1/2 cup heavy whipping cream
2 cups fresh spinach, chopped
salt and pepper to taste
How to make it:
Chop and dice the veggies. Heat olive oil in a dutch oven or a soup pot over medium heat. Sauté carrots, onions and celery until softened. Add in minced garlic (or powder) and the rest of the seasonings, stir together for a minute then pour in all of the broth and water. Bring up to a boil, then turn down to low-medium to simmer.
Add in the gnocchi when it's no longer at a rolling boil. Break them apart as you carefully drop them into the pot. Cook on a low boil/simmer for 5-8 mins, or until gnocchi begins to float and is al denté.
Remove and discard the bay leaf. Add in the heavy cream (or your other milk choice) and chopped spinach or kale; simmer for another 3-5 minutes. Serve hot with a side of French baguette for irresistible dipping.
Add more salt and pepper to taste.
Enjoy!