Creamy Potato Gnocchi Soup (One Pot, 30 Minutes)
This potato gnocchi soup is a bowl of pure comfort, with tender pillowy gnocchi in a rich, creamy broth that comes together in one pot in about 30 minutes.
It is the kind of soup you crave on a cold weeknight, hearty enough to be dinner yet simple enough that you can pull it off after work.
What Makes This Potato Gnocchi Soup So Good
The gnocchi cook right in the broth, soaking up all that savory flavor and releasing a little starch that thickens the soup into a velvety consistency without any extra effort.
Store-bought gnocchi is the shortcut that keeps it doable, and the whole thing tastes like it simmered much longer than it actually did.
Ingredients
- 1 tbsp olive oil: for the base sauté
- 4 oz pancetta or bacon, diced: adds a salty, smoky backbone; leave it out for vegetarian
- 1 small yellow onion, diced: the aromatic start
- 2 medium carrots, diced: for sweetness and color
- 2 celery stalks, diced: classic soup base
- 3 cloves garlic, minced: aromatic depth
- 1/4 cup all-purpose flour: thickens the broth just enough
- 4 cups chicken or vegetable broth: the liquid base
- 1 cup heavy cream: keeps the soup rich and silky; half-and-half works too
- 1 lb refrigerated potato gnocchi: tender pillows that cook in minutes
- 2 cups packed baby spinach: wilts down beautifully at the end
- Salt and black pepper: to taste
- Freshly grated nutmeg: a classic creamy soup seasoning
- Grated Parmesan cheese: for serving
Variations / Substitutions
- Meat swap: Use 1/2 lb Italian sausage, crumbled, in place of the pancetta for a heartier version.
- Gnocchi type: Shelf-stable or frozen gnocchi work; just adjust the cook time a minute or two.
- Dairy-free: Replace the cream with full-fat oat milk or unsweetened cashew cream, and skip the Parmesan.
- Greens: Chopped kale or Swiss chard stand in well for the spinach; add them a few minutes earlier.
- Extra protein: A can of drained white beans stirred in with the spinach adds heft and creaminess.
Cheesy Stuffed Garlic Bread goes great with this soup for soaking up every last bite.
How To Make Potato Gnocchi Soup
Step 1: Sauté the Aromatics
Warm the 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the 4 oz diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are crisp, about 5 minutes. If you are skipping the meat, just add the vegetables once the oil is hot.
The onion, carrot, and celery go in next. Let them soften for 6 to 7 minutes, stirring now and then, until the onion turns translucent and the vegetables look glossy. Stir in the 3 cloves minced garlic and cook just until fragrant, about 30 seconds.
Step 2: Build the Broth
Sprinkle the 1/4 cup flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and coats everything evenly. The pot will look pasty and a little dry at this point, which is exactly what you want.
Slowly pour in the 4 cups broth while whisking or stirring to prevent lumps. Add the 1 cup heavy cream, a pinch of freshly grated nutmeg, and a generous teaspoon of salt plus a few cracks of black pepper. Bring the mixture to a gentle simmer and let it bubble softly for 5 minutes so the flavors meld and the broth thickens slightly.
Step 3: Cook the Gnocchi
Add the 1 lb refrigerated potato gnocchi directly to the simmering soup. Stir once to separate them, then let them cook for about 3 to 4 minutes. You will see them float to the top, which is your cue that they are just about done. The broth will continue to thicken as the gnocchi release starch.
Keep the heat at a gentle simmer, not a rolling boil, so the gnocchi stay tender and do not fall apart. Taste the broth and adjust the salt and pepper to your liking.
Step 4: Wilt the Spinach and Serve
Turn off the heat and add the 2 cups baby spinach. Stir until the spinach wilts completely into the hot soup, which takes less than a minute. Ladle the soup into bowls right away, top with grated Parmesan, and serve hot while the gnocchi are at their pillowy best.
Tips for the Best Potato Gnocchi Soup
- Watch the clock once the gnocchi hit the pot. Overcooking turns them mushy; pull the soup off the heat as soon as they float.
- Refrigerated gnocchi give the most tender result. The vacuum-packed kind hold up better in soup than shelf-stable dried varieties.
- If the soup thickens past your liking, add a splash of warm broth or water and stir it in.
- Leftover garlic bread or a crusty baguette: are perfect for dunking into the last bits of creamy broth.
Cooking times by gnocchi type:
| Gnocchi Type | Cook Time After Floating | Note |
|---|---|---|
| Refrigerated | 1 to 2 minutes | Tender, the best choice |
| Shelf-stable (dried) | 2 to 3 minutes | Firmer texture, won’t thicken soup as much |
| Frozen | 3 to 4 minutes | No need to thaw; add directly |
Storing Leftover Soup
- Refrigerate: Cool the soup completely and store in an airtight container for up to 3 days. The gnocchi will soften a little but still taste great.
- Reheating: Warm gently on the stove over low heat, adding a splash of broth to loosen it up. Avoid a hard boil so the gnocchi stay intact.
What To Serve With Potato Gnocchi Soup
A simple arugula salad with lemon vinaigrette cuts through the richness of the cream. For dipping, toasted ciabatta rubbed with garlic or a loaf of crusty sourdough are just right. If you want extra protein on the side, crispy roasted chickpeas scattered on top add crunch and keep it vegetarian.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes, add them straight from the freezer and simmer for 3 to 4 minutes after they float, until tender and heated through.
How do I make the soup dairy-free?
Sauté the vegetables in olive oil, skip the bacon or use a plant-based alternative, and swap the heavy cream for full-fat oat milk or unsweetened cashew cream. The broth will still be creamy and smooth.
Can I add cooked chicken?
Absolutely. Stir in 1 to 2 cups of shredded rotisserie chicken when you add the spinach, just to warm it through.
Why did my gnocchi fall apart in the soup?
They likely boiled too hard or sat in the liquid too long. Keep the soup at a gentle simmer and serve right after the spinach wilts.
Potato Gnocchi Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Cook the pancetta until crisp, about 5 minutes. Add the onion, carrots, and celery and cook until softened, 6 to 7 minutes, then stir in the garlic for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Gradually whisk in the broth and cream, add nutmeg, salt, and pepper, and simmer for 5 minutes.
- Add the gnocchi and simmer until they float and the broth thickens, about 3 to 4 minutes.
- Remove from heat and stir in the spinach until wilted. Ladle into bowls, top with Parmesan, and serve hot.
Notes
