Creamy Gnocchi Soup

Why you’ll love this recipe

• Easy one-pot dinner: Everything cooks in one saucepan, meaning minimal washing up.
• Ready in around 30 minutes: A simple dinner that doesn’t require hours of cooking.
• Creamy and comforting: The double cream creates a rich, silky tomato broth without needing loads of cheese.
• Packed with vegetables: Onion, celery, carrot, sun-dried tomatoes and spinach add plenty of flavour and goodness.
• Perfect for autumn and winter: This is proper cosy comfort food for a cold evening.

Key tips / guidance

• Don't overcook the gnocchi: Fresh gnocchi usually cooks very quickly, so keep an eye on it and follow the packet instructions. You want it soft and tender without becoming mushy.
• Cook the tomato paste properly: This helps deepen its flavour!
• Adjust the chilli to taste: Use ¼ tsp for a mild soup or up to ½ tsp for a little more heat.
• Season at the end: Sun-dried tomatoes, stock and parmesan can all be salty, so taste the soup before adding too much extra salt.

Ingredients

Onion

Celery

Carrot

Garlic

Baby spinach

Fresh basil

Tomato paste

Sun-dried tomatoes

Dried oregano

Chilli flakes

Smoked paprika

Garlic granules

Balsamic vinegar

Fresh gnocchi

Vegetable or chicken stock

Double cream

Grated parmesan

Oil

Salt and black pepper

Step by step instructions

1. Sauté the vegetables

Heat a drizzle of oil in a large saucepan over a medium heat. Add the onion, celery and carrot with a pinch of salt and cook for 5–7 minutes, stirring occasionally, until softened.

2. Add the flavour

Stir in the garlic, tomato paste, oregano, chilli flakes, smoked paprika and garlic granules. Cook for about 2 minutes until fragrant and the tomato paste has darkened slightly.

3. Add the stock

Stir in the sun-dried tomatoes, then pour in the stock and balsamic vinegar. Bring to a gentle simmer.

4. Cook the gnocchi

Stir in the gnocchi and simmer according to the packet instructions, usually for 2-4 minutes, until tender and cooked through.

5. Make it creamy

Reduce the heat to low and stir in the double cream. Add the spinach and cook for 1-2 minutes until wilted.

6. Finish and serve

Stir through the fresh basil and season to taste with salt and black pepper. Serve hot with a little grated parmesan, if using.

Substitutions

Gnocchi: You can use any fresh gnocchi you like, including wholemeal or gluten-free gnocchi.

Cream: For a lighter soup, use single cream or cream cheese. 

Spinach: Swap for kale, spring greens or another leafy green. Just remember that tougher greens may need longer to cook and should be added before or with the gnocchi. 

Herbs: Use dried thyme or mixed herbs instead of oregano, or add a little fresh parsley with the basil.

Stock: Vegetable stock keeps the soup vegetarian, while chicken stock works well if you don't need it to be vegetarian.

How to prep the recipe ahead of time

You can prepare the soup base ahead of time, but I recommend adding the gnocchi, cream and spinach when you're ready to serve.

How to store/use leftovers

Allow the soup to cool before transferring it to an airtight container and refrigerating. It will keep for around 2-3 days in the fridge.

The gnocchi will continue to absorb some of the liquid as it sits, so the soup may become thicker when stored. Add a splash of stock or water when reheating to loosen it.

Reheat gently in a saucepan over a medium-low heat until piping hot throughout, stirring occasionally.

I wouldn't recommend freezing the finished soup, as the cream and gnocchi can change texture when frozen and reheated. If you want to freeze it, freeze the tomato and vegetable soup base before adding the gnocchi, cream and spinach.

What to eat with

This soup is filling enough to enjoy on its own, but it's also delicious with something on the side:

• Crusty bread for dipping into the creamy tomato broth
• Garlic bread for a more indulgent dinner
• A simple green salad with a sharp vinaigrette
• Grilled chicken or prawns if you want to add extra protein
• Roasted vegetables for an easy autumn dinner

FAQ

Can I make creamy gnocchi soup ahead of time?

Yes. For the best texture, prepare the soup base ahead of time and add the gnocchi, cream and spinach when reheating. This stops the gnocchi from becoming too soft.

Can I use dried gnocchi?

Yes, although cooking times can vary. Follow the instructions on the packet and add the gnocchi at the appropriate stage.

Can I make this soup vegetarian?

Yes. Simply use vegetable stock and leave out the parmesan or use a vegetarian parmesan-style cheese.

Can I make this soup vegan?

Yes. Use vegan gnocchi, vegetable stock and a plant-based cream alternative. You'll also need to leave out the parmesan or use a vegan alternative.

Can I add protein to gnocchi soup?

Absolutely. White beans, cannellini beans or chickpeas are easy vegetarian options. You could also add shredded chicken or prawns if you're not keeping the soup vegetarian.

Why has my soup become very thick?

Gnocchi releases starch as it cooks and continues to absorb liquid as it sits, so the soup can thicken considerably. Simply add a splash of stock or water when reheating until it reaches your preferred consistency.

Can I freeze creamy gnocchi soup?

For the best texture, freeze the soup base before adding the gnocchi and cream. Once defrosted, bring it to a simmer, add the gnocchi and finish with the cream and spinach.