Gnocchi Soup Recipe
Creamy, cozy, and ready in under 30 minutes—this one-pot gnocchi soup is pure comfort. Pillowy potato gnocchi, savory pancetta, and fresh spinach come together in a silky cream broth for the perfect weeknight meal with minimal cleanup.
Servings: 6 servings
Ingredients
- 8 oz pancetta diced (or 6 strips bacon, cut into small pieces)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium carrot shredded
- 2 stalks celery diced
- 1 medium yellow onion diced
- 2 teaspoons homemade Italian seasoning or to taste
- 2 –3 large garlic cloves finely chopped
- 3 tablespoons all-purpose flour
- 1 16 oz package potato gnocchi or 1 recipe of homemade potato gnocchi
- 4 cups chicken broth or vegetable broth for vegetarian option
- 2 cups milk
- ½ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup fresh baby spinach leaves
- Freshly grated Parmigiano cheese for topping
- Sprinkle of red pepper flakes if desired
Instructions
Cook the Pancetta
- In a large Dutch oven or soup pot, cook the pancetta over medium heat until crisp and golden, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sauté the Vegetables
- Add butter and olive oil to the pot. Once melted, stir in the carrot, celery, onion, and Italian seasoning. Sauté for 5–6 minutes, until vegetables are tender and aromatic. Stir in garlic and cook 1 minute.
Make the Roux
- Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes to eliminate the raw flour taste.
Add Liquids & Gnocchi
- Slowly whisk in the chicken broth until smooth. Stir in milk and cream. Raise heat to medium-high and bring to a gentle simmer (about 5-7 minutes). Add the gnocchi and cook according to package directions (about 2–3 minutes), until they float to the top.
Season & Add Greens
- Stir in the salt, pepper, and cooked pancetta. Lower heat to low, add spinach, and stir until just wilted—about 1 minute.
Serve
- Ladle into bowls, top with plenty of freshly grated Parmigiano cheese, red pepper flakes (if desired) and enjoy with warm crusty bread.
Notes
Make Ahead: Cook soup without gnocchi or spinach; refrigerate up to 2 days. Add both when reheating.
Storage: Refrigerate in an airtight container up to 3 days; thin with broth or milk if needed.
Reheating: Warm gently on the stovetop or in short microwave bursts; avoid boiling after cream is added. Can I make this in a slow cooker?
Yes! Cook the pancetta, vegetables, and seasonings on the stovetop first for maximum flavor, then transfer to the slow cooker with the broth and cook on low for 4–5 hours or high for 2–3 hours. Stir in the cream, milk, spinach, and gnocchi during the last 20–30 minutes so the gnocchi stays tender and the dairy doesn’t separate.
Storage: Refrigerate in an airtight container up to 3 days; thin with broth or milk if needed.
Reheating: Warm gently on the stovetop or in short microwave bursts; avoid boiling after cream is added. Can I make this in a slow cooker?
Yes! Cook the pancetta, vegetables, and seasonings on the stovetop first for maximum flavor, then transfer to the slow cooker with the broth and cook on low for 4–5 hours or high for 2–3 hours. Stir in the cream, milk, spinach, and gnocchi during the last 20–30 minutes so the gnocchi stays tender and the dairy doesn’t separate.
Nutrition
Serving: 6g | Calories: 365kcal | Carbohydrates: 12g | Protein: 10g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2733IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 1mg
