Description
This Gluten-Free Gnocchi Soup combines velvety broth with soft, chewy gnocchi, fresh vegetables, and rich coconut milk for a comforting, nutritious meal.
Ingredients
Scale
16 oz Gluten-Free Gnocchi
2 tbsp Olive Oil
1 medium Yellow Onion, diced
2 large Carrots, sliced
2 stalks Celery, diced
4 cloves Garlic, minced
6 cups Vegetable or Chicken Broth
1 can (14 oz) Full-Fat Coconut Milk
2 cups Fresh Kale or Spinach, chopped
1 tsp Dried Thyme
1 tsp Dried Oregano
Sea Salt & Black Pepper, to taste
Instructions
- Sauté the Aromatics: Heat the Olive Oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes until the onions become translucent and the vegetables soften slightly
- Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and oregano. Cook for an additional 60 seconds until the garlic becomes fragrant
- Simmer the Broth: Pour in the vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes
- Cook the Gnocchi: Gently add the gluten-free gnocchi to the simmering pot. Cook for 3 to 5 minutes until they float to the surface
- Make it Creamy: Stir in the full-fat coconut milk and the chopped kale or spinach. Continue to cook for another 2-3 minutes until the greens have wilted
- Season and Serve: Adjust the sea salt and black pepper as needed. Ladle the soup into warm bowls and serve immediately
Notes
Avoid overcooking the gnocchi as gluten-free starches can become mushy if left in boiling liquid for too long.
If using coconut milk, shake the can well before opening to incorporate the cream and water.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg