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This one-pot creamy gnocchi soup is a go-to for fall and winter weeknights. Tender gnocchi are simmered in a creamy, white wine broth for an elevated flavor. Serve as is or in crusty sourdough bread bowls. Takes only 25 minutes!
Recipe Overview: Creamy Gnocchi Soup
- Ready In: 40 minutes
- Serves: 10
- Calories: 323 kcal (approximately)
- Main Ingredients: Gnocchi, chicken broth, white wine, heavy cream, spinach, carrots, celery, onion, garlic
- Why You’ll Love It: This creamy gnocchi soup is perfect for cold fall and winter nights when you want something quick, easy, and comforting. Tender gnocchi simmer in an elevated creamy white wine broth. It’s made in one pot with pantry staples and store-bought gnocchi. Ready in 25 minutes!
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This creamy gnocchi soup is a winter weeknight go-to because it’s cozy, made in one pot, and takes less than 30 minutes!
If you have extra gnocchi, I recommend making gnocchi with cream sauce for another easy weeknight meal
And if one-pot dinners are your vibe, check out my other one-pot recipes: Japanese chicken curry, Cuban garbanzo soup, and Tuscan sausage soup.
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Why You’ll Love This Recipe
One-Pot: This entire recipe is made in a single pot, making prep and cleanup simple.
Quick: From start to finish, this recipe takes only 25 minutes.
Family-Friendly: Kids and adults alike love the tender gnocchi and creamy broth.
Easy to Customize: Toss in shredded roasted chicken with lemon or leftover Instant Pot frozen whole chicken or more veggies to taste.
Ingredients
Veggies: You will need carrots, celery, onions, and garlic.
White Wine: I prefer a dry white wine. If you don’t have wine, you can deglaze the pot with a mix of water and white vinegar.
Flour: All-purpose flour is best for thickening soups.
Chicken Broth: I used home-canned chicken broth, but any chicken broth or stock will work.
Gnocchi: I used store-bought potato gnocchi. Or my homemade gnocchi pasta recipe will also work.
Cream: I prefer heavy cream, but you could also use half-and-half.
Spinach: Fresh baby spinach is best for this recipe.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Extra Protein: Add cooked shredded chicken, rotisserie chicken, white beans, or home-canned pinto beans to make the soup more filling.
Tomato Gnocchi Soup: Stir in a can of tomato sauce or try my crushed tomatoes canning recipe.
Sausage Gnocchi Soup: Brown Italian sausage in the pot before adding the vegetables.
Extra Veggies: Mushrooms, zucchini, peas, spinach, or chopped kale can be added for extra texture and nutrition.
How To Make Creamy Gnocchi Soup
Step 1: Heat the butter in a large pot over medium-high heat. Add the carrots, celery, and onion, and sauté until tender-crisp, about 3-4 minutes.
Step 2: Toss in the garlic and sauté just until aromatic, about 1 minute.
Step 3: Slowly pour in about half of the wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom and sides.
Add the remaining wine and cook for 1 to 2 minutes, allowing it to reduce slightly.
Step 4: Sprinkle the flour over the vegetables and stir until evenly coated.
Cook for 1 to 2 minutes, stirring constantly, to remove the raw flour taste.
Step 5: Pour in the chicken broth and vigorously whisk to combine the flour and broth.
Bring the soup to a boil, then reduce the heat to a simmer.
Cover and cook for 10 minutes, whisking occasionally.
Step 6: Add the gnocchi and cook until tender, about 3 minutes.
Step 7: Turn off the heat and immediately pour in the heavy cream. Stir to combine.
Step 8: Season with salt and pepper to taste. Serve warm.
Tips for Success
- For a slightly thicker soup, reduce the chicken broth to 4 cups. Keep in mind the soup will thicken as it cools.
- When deglazing the pot, pour the wine in slowly and carefully to loosen the brown bits without splashing.
- Turning off the heat before adding the cream will prevent the cream from boiling or curdling.
- Stir gently after adding the gnocchi to keep them from sticking to the bottom of the pot.
Serving Suggestions
Sourdough: Serve with a slice of sourdough toast, in sourdough bread bowls, or with warm sourdough brioche rolls.
Chicken: Pair with an easy roasted whole chicken or sourdough fried chicken.
Salad: Soup and salad are a classic pairing. I like a simple salad with leafy greens or a lemony cucumber salad.
Roasted Veggies: Serve alongside roasted broccoli, cauliflower, Brussels sprouts, carrots, or asparagus.
Storing
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gnocchi will continue to absorb liquid as it sits, so add a splash of broth or milk if needed to thin the soup.
- Reheat gently over low heat or in the microwave.
Creamy Gnocchi Soup FAQs
Yes, you can make it in advance, but for the best texture, add the gnocchi when reheating rather than cooking them ahead of time. Or add more home-canned chicken broth when reheating the soup to thin the broth.
No, cream-based soups do not freeze well. So I do not recommend freezing leftovers or using this recipe for freezer meal prep.
Absolutely! Homemade gnocchi works well, but it cooks very quickly. You may need to adjust the cook time slightly. My homemade gnocchi pasta recipe works great in this soup.
Yes, whole milk can be used, though the broth will not be as creamy.
Graininess usually occurs when the soup boils after dairy is added. I usually turn the heat off and add the cream right away. You can also keep the burner on low heat.
More Soup Recipes
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One-Pot Creamy Gnocchi Soup
Equipment
- Large Dutch Oven or Stock Pot
Ingredients
- 4 tablespoons butter, unsalted
- 1/2 onion, diced
- 2 carrots, peeled and diced
- 3 celery stalks, peeled and diced with leaves if possible
- 3 garlic cloves, minced
- 3/4 cup dry white wine
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 pound potato gnocchi
- 2 cups heavy cream
- salt and pepper to taste
Instructions
- Sauté the Veggies. Heat the butter in a large pot over medium-high heat. Add the carrots, celery, and onion, and sauté until tender-crisp, about 3-4 minutes.4 tablespoons butter, 1/2 onion, 2 carrots, 3 celery stalks
- Add the Garlic. Toss in the garlic and sauté just until aromatic, about 1 minute.3 garlic cloves
- Pour in the Wine. Slowly pour in about half of the wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom and sides. Add the remaining wine and cook for 1 to 2 minutes, allowing it to reduce slightly.3/4 cup dry white wine
- Add the Flour. Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 1 to 2 minutes, stirring constantly, to remove the raw flour taste.1/3 cup all-purpose flour
- Add the Chicken Broth and Simmer. Pour in the chicken broth and vigorously whisk to combine the flour and broth. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 10 minutes, whisking occasionally.6 cups chicken broth
- Cook the Gnocchi. Add the gnocchi and cook until tender, about 3 minutes.1 pound potato gnocchi
- Pour in the Cream. Turn off the heat and immediately pour in the heavy cream. Stir to combine.2 cups heavy cream
- Wilt the Spinach. Add the spinach. Stir until the spinach wilts.
- Enjoy! Add salt and pepper to taste. Serve warm. The soup will continue to thicken as it cools.salt and pepper to taste
Notes
- For a slightly thicker soup, reduce the chicken broth to 4 cups. Keep in mind the soup will thicken as it cools.
- When deglazing the pot, pour the wine in slowly and carefully to loosen the brown bits without splashing.
- Turning off the heat before adding the cream will prevent the cream from boiling or curdling.
- Stir gently after adding the gnocchi to keep them from sticking to the bottom of the pot.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
