Ingredients
- 2 tablespoons extra‑virgin olive oil (plus more for drizzling)
- ½ medium yellow onion, chopped
- 2 celery ribs, chopped
- 1 cup julienned carrot
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 2½ cups vegetable broth
- 1½ cups half‑and‑half (or full‑fat canned coconut milk for dairy‑free version)
- 1 pound store‑bought gnocchi (such as potato gnocchi)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- 4 cups fresh spinach
- Red pepper flakes, optional
- Fresh parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, carrot, sea salt, and a few grinds of black pepper. Cook for about 6–8 minutes, until the vegetables begin to soften.
- Stir in the grated garlic and cook briefly (about 30 seconds) until fragrant.
- Add the vegetable broth, half‑and‑half (or coconut milk if using), gnocchi, thyme, and Dijon mustard. Stir to combine, then simmer uncovered for about 15 minutes, or until the gnocchi are tender and the broth has slightly thickened. :contentReference[oaicite:0]{index=0}
- Stir in the fresh spinach and cook until just wilted. Taste and adjust seasoning with more salt or pepper if needed.
- Serve the soup hot, drizzled with a little extra olive oil and sprinkled with parsley or red pepper flakes if desired.
Notes
- To make it dairy‑free, replace the half‑and‑half with full‑fat canned coconut milk—a version I found in a similar recipe. :contentReference[oaicite:1]{index=1}
- For best texture, use shelf‑stable or store‑bought gnocchi; homemade gnocchi may become too delicate if cooked directly in the soup. :contentReference[oaicite:2]{index=2}
- If the soup thickens too much in the fridge, loosen it with a splash of broth or water when reheating. :contentReference[oaicite:3]{index=3}
- Variations: swap spinach for kale or Swiss chard; add red pepper flakes for spice; stir in fresh herbs like rosemary along with thyme.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian‑inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
