Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth
- 1 cup heavy cream (or coconut cream)
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 4–5 minutes.
- Add the minced garlic, diced carrots, and diced celery. Cook 5 more minutes until vegetables start to soften.
- Pour in the vegetable broth and bring the pot to a gentle boil.
- Reduce heat and simmer for 8–10 minutes so flavors meld.
- Stir in the gnocchi and cook according to package time (usually 2–4 minutes) until they float and are tender.
- Lower the heat and stir in the heavy cream or coconut cream. Heat through but do not boil.
- Fold in the fresh spinach until wilted. Taste and season with salt and pepper.
- Serve hot with crusty bread or a simple salad.
Notes
Use full-fat cream or coconut cream for the creamiest texture. Don’t overcook gnocchi; they only need a few minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian