Home Chef

Cozy Gnocchi Soup

with Spinach and Parmesan

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

For a richer flavor, brown the gnocchi before adding it to the soup. If adding optional protein (chicken, steak, or salmon), cook separately and add to the finished dish. Reserve some cheese for topping before serving for added texture and flavor.

Ingredients

2 tsp Minced Garlic
2 tsp Parsley
4 tsp Mirepoix Broth Concentrate
1 oz Parmesan Cheese
0.25 tsp Poultry Seasoning
12 oz Gnocchi
3 whole Thyme Sprigs
4 oz Carrot & Celery Blend
4 fl oz Cream Sauce Base
0.5 oz All-Purpose Flour
2 oz Baby Spinach
0 Olive Oil
0 Salt
0 Pepper
1.5 cup Water

Tools

Medium Non-Stick Pan
Medium Pot

Click anywhere to see instructions →

Home Chef

Cozy Gnocchi Soup

with Spinach and Parmesan

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

2 tsp Minced Garlic
2 tsp Parsley
4 tsp Mirepoix Broth Concentrate
1 oz Parmesan Cheese
0.25 tsp Poultry Seasoning
12 oz Gnocchi
3 whole Thyme Sprigs
4 oz Carrot & Celery Blend
4 fl oz Cream Sauce Base
0.5 oz All-Purpose Flour
2 oz Baby Spinach
0 Olive Oil
0 Salt
0 Pepper
1.5 cup Water

Tools

Medium Non-Stick Pan Medium Pot

Mise en Place

Prepare Produce

Coarsely chop 2 oz. of baby spinach and stem and coarsely chop 3 thyme sprigs.

Get Ingredients Ready

Measure out 2 tsp. of minced garlic and parsley, 4 tsp. of mirepoix broth concentrate, 1 oz. of shredded Parmesan cheese (dividing half for garnish), ½ tsp. of poultry seasoning, 12 oz. of par-cooked gnocchi, 4 oz. of carrot & celery blend, 4 fl. oz. of cream sauce base, ½ oz. of AP flour, ¼ tsp. of salt, and have pepper and olive oil ready.

Set Up Cooking Equipment

Bring out a medium non-stick pan, a medium pot, and needed utensils for stirring and chopping.

Prep Custom Protein (if using)

If using optional proteins (like 12 oz. of antibiotic free boneless skinless chicken breast, sirloin steaks, or salmon fillets), pat protein dry and portion out as needed.

Cooking Steps

Prepare the Ingredients

Coarsely chop 2 oz. of baby spinach. Stem and coarsely chop 3 thyme sprigs.

Start the Soup

Place a medium pot over medium-high heat and add 2 tsp. of olive oil. Add 4 oz. carrot & celery blend to the hot pot. Stir often until softened, about 5-6 minutes. Add 2 tsp. minced garlic and parsley and stir occasionally until fragrant, 30-60 seconds.

Finish the Soup

Add 1/2 tsp. thyme and 1/2 oz. AP flour to the hot pot. Stir until no dry flour remains. Stir in 1 1/2 cups of water, 4 fl. oz. cream sauce base, 4 tsp. mirepoix broth concentrate, 1/2 tsp. poultry seasoning, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, stir often until vegetables are tender and soup is slightly thickened, 6-8 minutes.

Cook the Gnocchi

Place a medium non-stick pan over medium heat and add 1 Tbsp. of olive oil. Add 12 oz. par-cooked gnocchi to the hot pan and stir occasionally until tender and golden-brown, about 5-7 minutes. Remove from burner.

Finish the Dish

Add browned gnocchi, 2 oz. baby spinach, and half of the 1 oz. shredded Parmesan cheese (reserve the remaining for garnish) to the hot pot with soup. Stir occasionally until combined and the spinach is wilted, 1-2 minutes. Remove from burner.

Serve

Plate the dish, topping the soup with the remaining Parmesan cheese. Bon appétit!

← Click anywhere to see ingredients