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Recipe: Gnocchi Soup

Now that colder weather seems to be on its way, I am looking for some soup recipes to cycle into my routine. I just love a good, hearty soup on a cold day, don’t you? My favorite is my mom’s beer cheese potato soup, but since the boyfriend isn’t a fan of cheese, I’ve been looking for another version of potato soup that we’ll both eat. 

Gnocchi soup seemed like the perfect opportunity so I found a recipe online and tweaked it to suit both our tastes. I get the creaminess I love without the cheese he dislikes. Enjoy!

Ingredients:

  • 3 tbs olive oil or butter
  • 1 c red onion, diced
  • 3 garlic cloves, minced
  • 1/4 c flour
  • 2 c heavy cream
  • 14 oz chicken broth
  • 1 tbs fresh thyme
  • 1 tbs fresh basil
  • 1 tbs fresh rosemary
  • 1-2 c chopped spinach
  • 1 16 oz package of gnocchi
  • Salt and pepper to taste
  1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until tender. Add the flour to create a roux and cook for another minute. 
  2. Slowly add cream and chicken broth until it starts to thicken. Add the thyme, basil, rosemary, spinach, and gnocchi. Simmer 5 minutes or until the gnocchi is cooked and the soup is thickened. Salt and pepper to taste. 

*If you want a thinner soup, add more chicken broth to taste. You can also add cooked chicken for a heartier soup. 

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