Description

This Gluten Free Gnocchi Soup delivers maximum comfort with minimal effort, providing a rich, velvety texture that feels indulgent while remaining completely allergen-friendly. It combines pillowy gluten-free dumplings with a savory herb-infused broth and nutrient-dense vegetables, achieving a restaurant-quality meal in under thirty minutes.

Ingredients

Scale

16 oz Gluten-Free Gnocchi
2 tbsp Olive Oil
1 medium Yellow Onio
2 large Carrots
2 stalks Celery
4 cloves Garlic
6 cups Chicken or Veggie Broth
2 cups Fresh Spinach
1 cup Coconut Milk (Full Fat)
1 tsp Dried Thyme
1 tsp Dried Oregano
Salt and Black Pepper to taste

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Instructions

Sauté the aromatics: In a large pot over medium heat, add Olive Oil, followed by diced onion, carrots, and celery. Cook for 5–7 minutes until softened
Add garlic and herbs: Stir in minced garlic, dried thyme, and oregano for 60 seconds until fragrant
Simmer the base: Pour in the broth, bring to a boil, reduce heat, and simmer for 10 minutes
Cook the gnocchi: Gently add gluten-free gnocchi and cook according to package instructions, usually about 3–5 minutes
Incorporate cream and greens: Add coconut milk and fresh spinach, stirring until spinach wilts
Final seasoning: Taste and adjust salt and pepper before removing from heat

Notes

To ensure gnocchi does not become soggy, add them at the end of the cooking process and remove from heat as soon as they float.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 3g
Sodium: 680mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg