Creamy Italian Gnocchi Soup
Potato gnocchi, white beans, and seasonal vegetables simmer in a cashew cream broth seasoned with Italian herbs in this hearty soup. Blended soaked cashews give the broth a rich, creamy body without any dairy. The whole recipe comes together in about 40 minutes and is a reliable choice for cold-weather dinners.
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
Calories: 498kcalCarbohydrates: 73gProtein: 13gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 2222mgPotassium: 766mgFiber: 8gSugar: 15gVitamin A: 13915IUVitamin C: 16mgCalcium: 206mgIron: 8mg
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