This is a creamy, filling soup built on potato gnocchi, a soffritto base of onion, carrot, and celery, and a cashew-and-plant-milk cream stirred in at the end. It takes about 45 minutes start to finish and holds up well in the fridge, which makes it genuinely useful beyond the night you cook it. No dairy, no shortcuts that sacrifice texture.
Smart swaps
- Cashews: Raw cashews are essential here — roasted ones turn the cream bitter and slightly grainy. If you can’t find raw cashews, raw sunflower seeds soaked the same way work as a nut-free alternative, though the flavor is slightly earthier.
- Plant milk: Unsweetened oat milk or unsweetened soy milk blend smoothest. Avoid anything with added vanilla or sweetener — it will be obvious in the finished soup.
- Gnocchi: Standard shelf-stable or refrigerated potato gnocchi both work. For a gluten-free version, use certified gluten-free gnocchi; cook times may vary by a minute or two, so taste as you go.
- Spinach: Frozen spinach is a practical substitute — thaw and squeeze out excess water before adding. Kale works too but needs an extra 3–4 minutes of simmering to soften properly.
What makes this version work
Two things matter most. First, soaking the cashews long enough — at least 2 hours, or overnight — before blending. Under-soaked cashews leave tiny gritty flecks in the cream no matter how long you run the blender. Second, the timing of when you add the cashew cream: stir it in off the heat or over very low heat only. A hard boil after the cream goes in will cause it to separate and look curdled. Neither problem is hard to avoid, but both are easy to miss if you’re rushing.
Troubleshooting
- Gnocchi turned to mush: They overcook fast once they hit hot liquid. Add them in the last 5 minutes and pull the pot off heat as soon as they float and feel tender. Residual heat keeps cooking them, so don’t wait.
- Broth tastes flat: The soffritto needs enough time — at least 8 minutes over medium heat — to actually sweeten and deepen. If you rushed it, a splash of dry white wine or a teaspoon of white miso stirred in at the end adds back the savory depth you lost.
- Cream looks grainy or separated: The blender didn’t run long enough, or the cashews weren’t fully soaked. Next time, blend for a full 2 minutes. For now, strain the cream through a fine-mesh sieve before adding it to the pot.
- Soup too thick after sitting: Gnocchi absorb liquid as the soup cools. Add a splash of vegetable broth when reheating and stir over medium-low heat until it loosens — skip the garnish at that point, not worth the extra dish.
- Soup too thin: Let it simmer uncovered for 5–8 minutes after adding the cream. The starch from the gnocchi will also thicken it slightly as it sits.
Make-ahead notes
This soup keeps well in an airtight container in the fridge for up to 4 days, making it a solid option for cooking once and eating through the week. The gnocchi will absorb more liquid overnight, so plan to add a quarter cup or more of vegetable broth each time you reheat — warm it gently over medium-low heat and stir frequently to keep the cashew cream from sticking to the bottom. For longer storage, freeze the soup without the gnocchi (they turn mealy after freezing); the broth and cream base freeze well for up to 2 months. Cook a fresh batch of gnocchi directly in the reheated soup for the last 5 minutes before serving.
Creamy Italian Gnocchi Soup (Vegan)
Equipment
- Large soup pot
- High-speed blender
- Cutting board
- Chef's knife
- Wooden spoon
Ingredients
For the Soup Base:
- 1 tbsp olive oil extra virgin recommended
- 1 cup yellow onion finely diced
- 3 cloves garlic minced
- 2 cups carrots thinly sliced
- 2 cups celery sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 cups vegetable broth low sodium preferred
- 1 cup unsweetened plant milk such as oat or soy
To Finish:
- 1 lb potato gnocchi store-bought vegan or homemade
- 2 cups baby spinach loosely packed
- 1 cup raw cashews soaked in hot water for 20 minutes and drained
- ½ tsp freshly ground black pepper adjust to taste
- 1 tsp sea salt to taste
Instructions
- In a large soup pot over medium heat (around 350°F / 175°C), heat the olive oil until shimmering. Add the diced onion and sauté for 5–6 minutes until translucent and beginning to brown lightly, releasing a rich, sweet aroma.
- Add garlic, carrots, and celery. Cook for another 5–6 minutes, stirring occasionally, until vegetables begin to soften and deepen in color.
- Stir in dried thyme and oregano. Let the herbs bloom for 1 minute, then pour in the vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes, until vegetables are tender.
- Meanwhile, blend the soaked and drained cashews with the plant milk in a high-speed blender until completely smooth and creamy. This will be your vegan ‘cream’ base.
- Add the gnocchi to the simmering soup and cook for 3–4 minutes or until they float, stirring gently to prevent sticking.
- Pour in the creamy cashew mixture and stir to incorporate. Add salt and black pepper, adjusting to taste.
- Finally, toss in the baby spinach. Stir until just wilted (about 1 minute). Remove from heat and serve hot.
Notes
- To save time, soak cashews the night before or quick soak in boiling water for 20 minutes.
- For a gluten-free version, use certified gluten-free gnocchi.
- If you don’t have a high-speed blender, blend cashew mixture longer and strain through a fine sieve for extra smoothness.
- You may substitute kale for spinach for a heartier texture.
Nutrition
Common questions
Can I use store-bought gnocchi straight from the package, or do I need to pre-cook it?
Add it directly to the simmering soup — no pre-cooking needed. Shelf-stable and refrigerated gnocchi both cook through in the soup in about 3–5 minutes; just watch for them to float and taste one to confirm they’re tender before pulling the pot off heat.
Do I really need to soak the cashews, or can I skip it if I’m short on time?
Soaking is worth doing — unsoaked cashews leave a gritty texture even after blending. If you’re short on time, cover them in boiling water for 30 minutes instead of cold-soaking for 2 hours; it’s not quite as effective but gets you close enough.
Can I make the cashew cream in advance and store it separately?
Yes, and it’s one of the most useful things you can do for weeknight cooking. Blended cashew cream keeps in a sealed jar in the fridge for up to 5 days; give it a good stir or a quick re-blend before using, since it can thicken and separate slightly as it sits.
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