Vegan Gnocchi Soup
When the weather gets chilly, there’s nothing more comforting than a bowl of hearty soup. For my wife and me, Vegan Gnocchi Soup has become a favorite for cozy nights at home. Gnocchi holds a special place in our hearts—it’s my wife’s absolute favorite! Occasionally, she even rolls up her sleeves and makes gnocchi from scratch, filling the kitchen with laughter and flour-dusted counters. This soup combines her love for gnocchi with a creamy, plant-based broth loaded with fresh vegetables. It’s comfort food with a touch of elegance, perfect for weeknights or when entertaining friends.
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Vegan Gnocchi Soup
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe
Vegan Gnocchi Soup brings together the pillowy softness of gnocchi with a medley of fresh vegetables, all simmered in a rich, dairy-free broth. Inspired by classic Italian soups and given a plant-based twist, this recipe is a nod to traditional comfort food with modern flair. Whether you use store-bought gnocchi or go all out with homemade ones, the result is a luscious soup that’s as satisfying as it is wholesome. The addition of coconut milk or cashew cream adds a velvety texture, while fresh herbs like thyme and parsley tie it all together.
Why You’ll Love This Recipe
- Comforting and Cozy: Perfect for those colder days when you need a warm hug in food form.
- Plant-Based and Creamy: A dairy-free option that doesn’t skimp on indulgence.
- Customizable: Easily adapt the recipe with seasonal veggies or gluten-free gnocchi.
- Perfect for Gnocchi Lovers: If gnocchi is your jam, this soup will be your new obsession!
Key Ingredients
- Gnocchi: Soft, pillowy dumplings that make the soup hearty and satisfying.
- Vegetables: A mix of carrots, celery, spinach, and onions for a flavorful base.
- Garlic and Shallots: Aromatic and essential for building a savory foundation.
- Vegetable Broth: The base of the soup, infused with herbs for extra flavor.
- Coconut Milk or Cashew Cream: Adds creaminess without dairy.
- Fresh Herbs: Thyme, and Rosemary for that classic Italian flavor profile.
How To Make Vegan Gnocchi Soup
- In a large pot over medium heat, add olive oil.
- Add the onion and garlic and cook them for 2-3 minutes on medium heat, until the onions are translucent and they start to release their flavors
- To the garlic and onion, add the celery, carrot, and mushrooms. Cook them for another 2-3 minutes, while stirring occasionally.
- Add in the vegetable stock, herbs, nutritional yeast, salt and pepper, and canned coconut milk and stir them together.
- Cook the soup until it comes to a boil.
- Add the gnocchi according to the package instructions. Gnocchi will be cooked when they rise to the top.
- Add in the cornstarch slurry and stir to thicken.
- Add in the spinach and cook for about 3 minutes, until the spinach softens.
- Garnish with vegan parmesan cheese, and enjoy with some toasted bread!
Have It Your Way
- Add Protein: Toss in some pan-fried tofu or chickpeas for extra protein.
- Make It Gluten-Free: Use gluten-free gnocchi to cater to dietary needs.
- Spice It Up: Add a pinch of red pepper flakes for a little kick.
- Switch Up the Greens: Kale, Swiss chard, or even arugula work beautifully in place of spinach.
Nutritional Facts (Per Serving)
- Calories: 250
- Protein: 6g
- Carbohydrates: 35g
- Fiber: 5g
- Fats: 9g
Health Benefits
- Rich in Vitamins: Packed with Vitamin A, C, and K from the leafy greens and carrots.
- Wholesome Carbs: Gnocchi provides energy-boosting carbohydrates.
- Dairy-Free Creaminess: Perfect for those with lactose intolerance or seeking plant-based options.
Other Recipes You’ll Love
- Pappardelle Mushroom Pasta
- Creamy Tomatoes Burrata Pasta
- Spinach Ricotta Gnudi
- Mushroom Wafu Pasta with Soy Butter Sauce
- Spaghetti All’Assassina (Assassin’s Spaghetti)
Vegan Gnocchi Soup: Comfort in a Bowl
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 Onions
- 2 Celery Stalks
- 8 oz Baby Bella Mushrooms
- 1 Carrots
- 1 can Coconut Milk
- 4 cups Vegetable Stock
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 Fresh Rosemary
- 2 Fresh Thyme
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Nutritional Yeast
- ¼ cup Corn Starch
- 16 oz Gnocchi
- 2 cups Spinach
Equipment
Instructions
- In a large pot over medium heat, add olive oil.
- Add the onion and garlic and cook them for 2-3 minutes on medium heat, until the onions are translucent and they start to release their flavors.
- To the garlic and onion, add the celery, carrot, and mushrooms. Cook them for another 2-3 minutes, while stirring occasionally.
- Add in the vegetable stock, herbs, nutritional yeast, salt and pepper, and canned coconut milk and stir them together.
- Cook the soup until it comes to a boil.
- Add the gnocchi according to the package instructions. Gnocchi will be cooked when they rise to the top.
- Add in the cornstarch slurry and stir to thicken.
- Add in the spinach and cook for about 3 minutes, until the spinach softens.
- Garnish with vegan parmesan cheese, and enjoy with some toasted bread!
Notes
- If you’re making gnocchi from scratch, prepare them ahead of time to streamline the cooking process.
- Store leftovers in an airtight container; the soup tastes even better the next day!
- For a thicker soup, mash a few pieces of cooked gnocchi into the broth.
Nutrition
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Thank you for sharing this recipe! Vegan Gnocchi Soup looks so creamy and comforting—I can’t wait to try it!
It is very creamy and comforting.