Other than chopping up some veggies, this soup comes together pretty quickly (especially if you buy your gnocchi, like I did!). My only complaint with this soup is that I should have let the veggies cook a tad longer. They were still really crisp, and could have used some more time to soften up. My son really liked this soup, and added hot peppers to his bowl!
Creamy Vegetable and Gnocchi Soup Recipe
time needed: 40 min.
2 russet potatoes
1 egg, beaten
1-1/2 cups all purpose flour- I bought my gnocchi
3 tablespoons salted butter
2 tablespoons extra virgin olive oil
2 cups yellow onion, finely sliced
2 cups red bell pepper, very thinly sliced
1 cup carrots, finely shredded
1 cup celery, finely sliced
½ cup all purpose flour
2 (or 3 for thinner soup) cups chicken stock (I used vegetarian “chicken” stock)
3 cups half & half
½ teaspoon ground thyme
1 tablespoon dried parsley flakes
pinch of salt and black pepper
2 cups fresh baby spinach
Prepare gnocchi by boiling the whole potatoes until fork tender. Carefully peel the potato skins off and discard. Use a potato ricer or fork to mash the hot potato over a large work surface dusted in flour.
Pour the beaten egg over the potatoes and cover with flour. Use a scraper or your hands to gently fold the ingredients together until they form a solid ball of dough.
Cut the dough into four equal chunks and roll each chunk into a rope of dough, about a ½ inch thick. Cut the dough into ½ inch wide cubes and lightly dust in flour. Roll each piece of dough over the backside of a fork to add grooves and set aside on a plate.
For the soup, heat a large pot over medium heat and melt butter with olive oil.
Add the vegetables and stir, cooking for about 15 minutes until the vegetables become tender. Add flour and stir until the vegetables and sauce form a thick paste.
Add chicken stock, half & half, thyme, parsley, salt and pepper. Stir and simmer for 15 minutes until soup thickens.
Bring a large pot of water to a boil and drop a handful of the gnocchi into the water. When the gnocchi rises to the surface of the water, use a ladle to remove the gnocchi, draining off excess water and transfer them to the pot of soup. Repeat until all gnocchi are cooked.
Add a handful of fresh baby spinach to the soup, stir and cook on low for another 5 minutes.