This is a creamy, filling soup built on a cashew base, store-bought gnocchi, and whatever vegetables you have on hand. It comes together in about 30 minutes, which makes it genuinely useful on a weeknight when you want something substantial without a lot of cleanup.
Why this recipe works
Two things carry this soup. First, the soffritto — onion, garlic, carrot, and celery sautéed until soft before any liquid goes in — builds a savory base that a quick broth alone can’t match. Don’t rush that step. Second, the cashew cream goes in at the end, off or on low heat. Adding it too early and boiling it hard will thicken the soup unevenly and dull the flavor. Stir it in late, keep the heat gentle, and you get a smooth, consistent texture throughout.
What can go wrong
- Gnocchi turns to mush: Store-bought gnocchi cooks fast — usually 2 to 3 minutes once it floats. If you add it too early or let the soup boil hard after adding it, it disintegrates. Add it in the last few minutes and keep the heat at a steady simmer.
- Cashew cream is grainy: Under-soaked cashews don’t blend fully smooth. If you’re short on time, use boiling water and soak for 15 minutes instead of cold water for an hour. A high-speed blender helps, but even a standard blender works if the cashews are properly softened.
- Soup tastes flat: Vegetable broth varies a lot by brand. If the soup tastes thin or bland after adding the cashew cream, a small splash of lemon juice and an extra pinch of salt will sharpen everything up quickly.
- Spinach turns grey: Baby spinach wilts in under a minute in hot soup. Stir it in right before serving — not while the pot is still on high heat — and it stays bright green.
- Soup thickens too much on standing: Gnocchi continues to absorb liquid as it sits. If you’re making this ahead or eating it in batches, add a splash of broth when reheating to loosen it back up.
About the ingredients
Raw cashews are sold in most grocery stores near the bulk nuts or baking aisle — make sure they’re raw, not roasted or salted, or the cream will taste off. Store-bought gnocchi: check the label, since some brands contain egg; most shelf-stable and refrigerated gnocchi are vegan, but it’s worth a quick look. If you need a nut-free version, full-fat canned coconut milk is the most reliable swap — it blends in smoothly and doesn’t split. Skip the garnish of fresh herbs on top — not worth the extra dish when the soup is already well-seasoned.
Creamy Italian Gnocchi Soup
Equipment
- Large pot
- High-speed blender
- Wooden spoon
- Chef knife
- Cutting board
Ingredients
For the Soup Base:
- 1 tablespoon olive oil extra virgin
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 cups carrots peeled and diced
- 2 cups celery diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups vegetable broth low-sodium recommended
- 16 ounces gnocchi vegan potato gnocchi
- 3 cups baby spinach washed
For the Cashew Cream:
- 1 cup raw cashews soaked in hot water for 20 minutes
- 1 cup unsweetened plant-based milk like oat or almond
- 1 tablespoon lemon juice fresh squeezed
- ½ teaspoon sea salt to taste
Instructions
- In a large pot over medium heat (350°F / 175°C), heat the olive oil. Add the onion and sauté for 5–6 minutes until translucent and slightly golden—this builds depth of flavor.
- Add the garlic, carrots, and celery. Cook for another 5–7 minutes, stirring occasionally until the vegetables begin to soften and release a sweet aroma.
- Sprinkle in the thyme and basil, then pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes until the veggies are tender.
- While the soup simmers, prepare the cashew cream: Drain the soaked cashews and add to a high-speed blender along with plant milk, lemon juice, and salt. Blend on high until smooth and velvety, about 1 minute.
- Stir the gnocchi into the soup and simmer for 3–4 minutes, or according to package instructions, just until pillow-soft and floating.
- Reduce heat to low and gently stir in the cashew cream and baby spinach. Simmer 2–3 more minutes until the spinach wilts and the soup is luxuriously creamy.
- Taste and adjust salt or lemon as desired. Ladle into bowls and serve hot.
Notes
- For a nut-free version, use sunflower seeds in place of cashews, or replace cashew cream with full-fat coconut milk (1 cup).
- Frozen gnocchi works just fine—no need to thaw before adding to soup.
- For extra protein, add a can of drained white beans when adding gnocchi.
Nutrition
Frequently asked questions
Can I use frozen gnocchi straight from the freezer?
Yes, frozen gnocchi works fine — add it directly to the simmering soup without thawing. It will take an extra minute or two to cook through compared to fresh or refrigerated, so just watch for it to float and taste one before pulling the pot off the heat.
Do I have to soak the cashews overnight?
No. A 15-minute soak in just-boiled water is enough if you’re starting from scratch tonight. The goal is soft cashews that blend without grit — boiling water gets you there faster than cold water ever will.
Can I make this soup ahead and reheat it?
Yes, but store the gnocchi and soup separately if possible, since the gnocchi keeps absorbing liquid in the fridge and can get very soft overnight. If they’re already combined, reheat gently over medium-low with a splash of broth and stir often to keep the cashew cream from sticking to the bottom.
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